beef tikka with pineapple coconut raita
- 1 1/2 pound beef shoulder top blade (flat iron) steaks
- 2 tablespoons chopped fresh cilantro
- PINEAPPLE COCONUT RAITA
- 1 can (8 oz) pineapple tidbits
- 1/2 cup shredded coconut
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint leaves
- 1/8 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon pepper
Drain pineapple; reserve liquid. Combine pineapple with remaining raita ingredients in small bowl. Cover and refrigerate.
Cut steaks into 1-1/2 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.
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita.