Marinating beef in East Indian spices is what makes this main dish exotic. The meat is tender as yogurt is added to the marinate. If you want to make this dish and your dinner a completely new look, thread beef and the vegetables on a skewer and there you have perfect main dish for the party. You can also substitute the beef with chicken or lamb and use your favourite vegetables if you want to be more creative. However, try the dish in small quantity at home before inviting any guests and to make sure that everything is just perfect for a festive dinner. The recipe here makes 4 kebabs. Here’s how to do it.
¾ lb. boneless lean sirloin steak, cut into 12 cubes of equal size
1 medium-size (about ½ lb.) zucchini sliced into 12 rounds (about ½ to 1 inch thick)
2 medium size yellow onions – quartered
½ cup plain low-fat yogurt
2 cloves garlic (minced)
2 tbs. lemon juice
2 tsp. fresh ginger (minced) OR ¼ tsp. ground ginger
2 tsp. paprika
½ tsp. each cayenne pepper, ground cardamom, cumin and coriander
In a food processor or a blender whirl the yogurt, ginger, garlic, lemon juice, paprika, cardamom, cayenne pepper, cumin and coriander for about 10 to 15 seconds.
Place the cubes of steak in a large and deep bowl and pour in the yogurt mixture and toss well until all the steak is finely coated with the mixture.
Cover and marinate at room temperature for 4 hours or refrigerate overnight. If you are refrigeration turn them once over.
Heat the broiler. In a medium-sized sauce pan cook the zucchini in unsalted boiling water for just over a minute and then drain the water.
Thread the beef after removing it from the marinade onto long metal skewers that are lightly oiled, along with the, cherry tomatoes, zucchini rounds (pierced through skin to skin), and onion quarters.
Lay on the broiler pan rack and broil the skewers 5 inches from the heat for about 25 minutes while turning the skewers often.
Once the kebabs are done, transfer them onto a warm platter and serve right away.