Serves: 4
Total Calories: 991
TO MAKE THE MARINADE: In a small bowl whisk together the yogurt, lemon juice, paprika, garlic, jalapeno, cumin, curry powder, salt, ginger and coriander.
Cut the beef into 1 inch cubes. Place the beef cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 3 to 4 hours.
TO MAKE THE SALAD: In a medium heavy saucepan over medium high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and curry powder and cook for 1 minute more, stirring occasionally. Mix in the lentils and cook for 2 minutes more, stirring occasionally. Add the broth and vinegar. Bring the mixture to a boil over high heat, then lower the heat to a simmer. Cover and cook until the liquid is absorbed and the lentils are tender, 30 to 45 minutes. Season with salt and pepper. (The salad can be served warm at room temperature.)
Remove the beef cubes from the bag and discard the marinade. Skewer the beef alternately with the onion. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.
Lightly brush or spray the kabobs with olive oil and season with salt. Grill over Direct High heat until the meat is nicely seared and medium rare, 6 to 8 minutes, turning once halfway through grilling time. Serve warm with the salad.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tandoori Beef With Lentil Salad recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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