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Steak Kabobs with Coconut Rice & Curry

An elevated, globally inspired approach to the classic summer grill. Tender, charred steak kabobs are served off the skewer over a bed of fragrant coconut rice and draped in a rich, deeply spiced vegetable curry sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Steak Kabobs
  • 1 bell pepper assorted colors
  • 1 large red onion peeled
  • 12 baby portobella mushrooms
  • 3 4 to 6-ounce tenderloin steaks
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 2 tablespoons olive oil
The Curry Sauce
  • 2 tablespoons olive oil
  • 1 large onion peeled and chopped
  • 6 celery ribs chopped
  • 6 garlic cloves peeled and minced
  • 2 Granny Smith apples peeled and chopped
  • ¼ cup curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon fennel seeds
  • ½ teaspoon red chili pepper
  • 1/3 cup all-purpose flour
  • 1 quart chicken stock
  • 1 cup mango chutney
  • 3/4 cup unsweetened coconut shredded
  • ¾ cup coconut milk
The Coconut Rice
  • 2 cups jasmine rice
  • 1 14-ounce can coconut milk
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
The Garnish
  • Fresh cilantro
  • Lime wedges
  • Roasted cashews
  • Raisins
  • Shredded coconut
  • Naan bread for serving

Method
 

Prep the Kabobs
  1. Cut the pepper in half from stem to bottom, and then in half again.
  2. Remove the stem and seeds, then cut each piece in half.
  3. Cut the onion in half across the center, leaving the ends in place.
  4. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
  5. Pull the stems from the mushrooms.
  6. Cut the steaks into 1-inch pieces.
  7. Thread the skewers starting with 2 pieces of pepper.
  8. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom.
  9. Thread another chunk of beef and repeat with peppers, onion, and mushroom.
  10. End with another chunk of beef.
  11. Continue threading skewers until all the ingredients have been used (about 6 skewers).
Make the Curry Sauce
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the onion, celery, and garlic and cook until the veggies are soft.
  3. Add the apples and stir.
  4. Sprinkle in the curry powder, ginger, cardamom, fennel seeds, and red chili pepper.
  5. Cook for 2 minutes.
  6. Sprinkle the flour over the top.
  7. Slowly pour in the chicken stock.
  8. Stir over medium heat until the sauce thickens.
  9. Add the chutney and the shredded coconut and stir for two minutes more.
  10. Turn off the heat and let the sauce cool to room temperature.
  11. Pour into a blender and pulse to emulsify, working in batches if necessary.
  12. Return the sauce to the pan and stir in the coconut milk over medium heat.
  13. Keep the sauce warm until ready to serve.
Make the Coconut Rice
  1. Rinse the jasmine rice and drain in a colander.
  2. Heat the can of coconut milk with 1 cup of water in a saucepan over medium-high heat.
  3. Stir in the sugar and salt.
  4. When the liquid comes to a boil, stir in the rice.
  5. Reduce the heat to low and simmer until the rice absorbs all the liquid.
  6. Use a fork to fluff the rice.
Grill and Assemble
  1. Heat a grill pan over high heat.
  2. Season the skewers with salt and pepper, then drizzle with olive oil.
  3. Lay the skewers onto the grill.
  4. Cook for 2 minutes, turn a quarter of a turn, and cook for 2 minutes more.
  5. Continue until all sides of the beef have been browned, about 6 to 8 minutes total for rare to medium-rare.
  6. To serve, place the coconut rice onto a large platter.
  7. Remove the meat and veggies from the skewers and arrange them on top of the rice.
  8. Pour the warm curry sauce generously over everything.
  9. Garnish with fresh cilantro, lime wedges, roasted cashews, raisins, and coconut.
  10. Serve immediately with Naan bread for enjoying the extra sauce.