Thai Red Curry Beef Kabobs

Thai Red Curry Ontario Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

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Thai Red Curry Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 15 mins

Inactive time 1 d

Total Time 1 d 40 mins

Course Dinner, Entree, Game Day Snack, Lunch, Main Course

Cuisine Thai

Servings 4 People

Equipment

• 4 x 12-inch metal skewers If using wood, be sure to soak them as per package instructions

Ingredients

  

1x2x3x

Marinade

• 32 to 34- ounce Ontario Beef Sirloin trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
• 400 ml can light coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• ½ teaspoon pepper
• ¼ teaspoon salt
• Juice of one lime

Skewers

• 1 large red pepper or two small – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
• 1 large green pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
• 1 large yellow pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
• ½ red onion – cut individual layers into 1.5-inch pieces 16 pieces total
• 1 large mango – flesh cut off the pit skin removed, cut into 1.5-inch pieces (8 pieces total)
• 3 tablespoon of olive oil for brushing the skewers as they cook.

Red Curry Sauce

• 400 ml can light coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar

Serving suggestion

• Jasmine rice with peas
• Lime wedges

Instructions

 

• Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)
• Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.
• Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)
• Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.
• To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.
• While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.
• Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.
• 8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.
• Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce. Enjoy!

Video

Keyword Beef Kabobs, Beef recipe, Beef skewers, Beef Thai red curry, Ontario Beef, Thai recipe, Thai Red Curry

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