Indian-Style Beef Kebabs with Cilantro Sauce

(Serves 4)

INGREDIENTS

Cilantro, fresh 1 bunch
Onion, peeled 1 small
Garlic Cloves, peeled 2
Green Chili Pepper, trimmed and halved, with seeds 1 small
Ginger, fresh, peeled 1 – 2” piece
Kosher salt 1 1/4 teaspoons
Vegetable oil 4 tablespoons
Lime juice, fresh 3 tablespoons
Curry powder 1/2 teaspoon
Rib-Eye steak, cut into 24 – 1-inch chunks 1 and 1/2 pounds
Red onion, peeled 1 medium
Naan bread (optional) 4 pieces

METHOD OF PREPARATION

1. Place the cilantro, onion, garlic, chili, ginger, and salt with 3 tablespoons of the oil in a food processor fitted with a metal blade. Process until a paste is formed. Transfer to a large bowl. Put two tablespoons of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and set aside.

2. Stir the curry powder into the rest of the paste. Add the steak and coat well. Cover and marinate at room temperature for 20 minutes. Cut the red onion into 6 wedges and separate each wedge into 2 layers. Thread the beef and onion chunks onto 8–9 inch skewers.

3. Brush a grill pan with the remaining oil. Preheat grill pan, then grill the kebabs for 8-10 minutes, turning the skewers every 2 minutes. Serve with cilantro sauce, chutney and naan if desired.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “SUMMERTIME GRILLED FAVORITES WEEK,” aired during the week of July 30, 2007.