The combination of juicy Grow and Behold kabob meat and the rich flavorful curry sauce will have everyone second guessing their hamburger traditions. Serve with a bowl of basmati rice and chopped cilantro to complete this fabulous meal.
And just so you remember…Grow and Behold meat is kosher, raised on a pasture and better than any organic meat! They use NO hormones and NO antibiotics and their sausages and hot dogs have NO nitrates or preservatives. They visit all of their farms and work directly with the growers to ensure that Grow and Behold standards for animal welfare and pasture management are met.
Use the code “alibabka15” and get $15.00 off your order of $100 or more! Your taste buds will never be the same! (Coupon EXTENDED and expires 7/31/2015)
Grilled Beef Korma KabobsMakes 8 Kabobs
2 Lbs. Grow and Behold Beef Cubes for Kabobs1 – 13.5 oz. Can Full Fat Coconut Milk
1 – 12 oz. Container Tofutti Sour Cream
3 Tablespoons Sugar
1 Teaspoon Salt
2 Medium Onions
1 ½ Teaspoons Dried Ginger Powder
1 ½ Teaspoons Garlic Powder
1 Teaspoon Cardamom
1 Teaspoon Coriander
1 Teaspoon Turmeric
1 Teaspoon Cumin
2 Teaspoons Curry Powder
Cilantro, chopped, for garnish
Combine the coconut milk, Tofutti sour cream, lemon, sugar and salt in a bowl until fully combine, set aside. Cut the onion in half lengthwise and cut each half into 4 cubes. Skewer the kabob: meat, onion, meat, onion, meat. Repeat until all the meat is skewered. In a shallow glass bowl pour marinade over the meat and let marinate for 12-24 hours.
Preheat outdoor grill or stove top grill pan on high heat. When hot place each skewer on the grill or pan for 5 minutes on each side or until the meat reaches desired doneness. Take leftover marinade and place in a pot on the stove and bring to simmer. Add in the rest of the spices. Simmer for 15-20 minutes, stirring frequently to prevent sauce from burning. Pour warm marinade over cooked meat and serve with basmati rice and garnish with cilantro.