Grilled Indian Beef Korma Kabobs

Beef Korma Kabobs 2

Recipe by Alibabka, reposted from original here

  • 2 Lbs. Grow and Behold Beef Cubes for Kabobs
  • 1 – 13.5 oz. can Coconut Milk (Full Fat)
  • 1 – 12 oz. Container Tofutti Sour Cream
  • 1 Lemon
  • 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
  1. Combine the coconut milk, Tofutti sour cream, lemon, sugar and salt in a bowl until fully combined, set aside.
  2. Cut the onion in half lengthwise and cut each half into 4 cubes.
  3. Skewer the kabob: meat, onion, meat, onion, meat.  Repeat until all the meat is skewered.
  4. In a shallow glass bowl pour marinade over the meat and let marinate for 12-24 hours.
  5. 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.
  6. Take leftover marinade and place in a pot on the stove and bring to simmer. Add in the rest of the spices.
  7. Simmer for 15-20 minutes, stirring frequently to prevent sauce from burning.
  8. Pour warm marinade over cooked meat and serve with basmati rice and garnish with cilantro.

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