Curried Beef Kabobs

Ingredients:

• 2/3 cup extra virgin olive oil
• 1/2 cup beef broth
• 1/2 cup lemon juice
• 2 garlic cloves, minced
• 2 tsp curry powder
• 2 tsp salt
• 4 bay leaves
• 16 whole peppercorns (I subbed 2 tsp ground black pepper)
• 2 lbs. beef tenderloin, cut into 1 1/4 inch cubes
• 2 large green peppers, cut into 1 1/2 inch pieces
• 3 medium tomatoes, cut into wedges
• 3 medium onions, cut into wedges

Directions:

1. Combine olive oil, beef broth, lemon juice, garlic, curry powder, salt, bay leaves, and peppercorns to create marinade for beef cubes. Reserve 2/3 cup for basting, and refrigerate.
2. Add beef cubes to main marinade mix in a covered dish or resealable bag. Turn to ensure beef is fully coated. Cover and refrigerate for 8 hours or overnight.
3. Prior to assembling kabobs, drain and discard marinade from beef cubes. Prepare kabobs on metal or soaked wooden skewers by alternating beef cubes, tomatoes, green peppers, and onions.
4. Grill or broil on high heat 3 minutes on each side. Baste with reserved marinade.
5. Continue cooking on high heat, turning and basting for 10-12 minutes - or until meat reaches desired doneness. (medium = 160 degrees F, well-done = 175 degrees F)

Hint: I think this may be my favorite new recipe - even me, the non beef fan...loved this dish! (Although, I am equally sure that it would be great using chicken too!) As it turns out, our propane for our grill ran out as we getting ready to put these on the grill - so we used the broiler in our kitchen oven to cook these delicious kabobs. The only complaint from my kids, why did I make more... I hope your family enjoys them as much as we did!!

This recipe is being shared at Everyday Mom's Meals for Church Supper #35. If you haven't stopped by to check at a Church Supper - please do! This is a great exchange of wonderful recipes!!

Country Fried Mock Steaks, with Chipotle Gravy

Ingredients:

1 TBS plus 1 tsp chipotle in adobe sauce, divided

1 1/2 lbs ground beef

1 1/2 cups crushed saltine crackers, divided

1 1/2 cups buttermilk, divided

1 egg

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup AP flour

3 TBS vegetable oil

3/4 cup beef broth

- In a mixing bowl combine 1 tsp of the chipotle pepper, the ground beef, 1/2 cup of the crushed crackers, 1/4 cup of the buttermilk, egg, salt, and black pepper. Mix until ingredients are well combined.

- Shape 5 patties, approximately 1/2 inch thick.

- Prepare 3 shallow dishes to coat patties: 1st dish - flour, 2nd dish - 3/4 cup of buttermilk, and 3rd dish - 1 cup of crushed saltine crackers.

- Coat each patty in the (1st) flour, (2nd) buttermilk, and (3rd) crushed crackers pressing slightly to well coat each patty.

- To cook "steaks" heat 3 TBS vegetable oil in deep skillet over medium heat. Cook each patty 4-6 minutes on both sides until the internal temperature reaches 160 degrees F. Set cooked patties on a plate so the skillet can be used to prepare the Chipotle Gravy.

- With the patties removed, add 2 TBS of the AP flour to the skillet. Whisk until smooth adding beef broth and 1 TBS of chipotle pepper. Continue to whisk until smooth mixture comes to a boil (1-3 minutes). Keep whisking and add in 1/2 cup buttermilk, cooking for an additional 1-3 minutes and continually whisking to keep gravy smooth.

- Serve gravy over "steaks"

**Adapted from The Pampered Chef, 29 minutes to dinner, volume 2**