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Beef Tikka

with Pineapple Coconut Raita

4 Omaha Steaks Flat Iron Steaks
2 tablespoons chopped fresh cilantro

Raita Ingredients:
1 can (8 ounces) pineapple tidbits
½ cup shredded coconut
½ cup plain yogurt
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/8 teaspoon salt

Seasoning Ingredients:
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon pepper

  1. Drain pineapple; reserve liquid. Combine pineapple with remaining Raita ingredients in small bowl. Cover and refrigerate.
  2. Cut steaks into 1-½ inch pieces. Combine seasoning ingredients in large food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight 9-inch metal skewers, leaving space between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
  4. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita.

Total preparation and cooking time: 30 minutes

Serves: 4

Recipe and Photo courtesy of The Beef Checkoff

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