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