Indian-Style Beef Kabobs with Cilantro–Coconut Sauce offer an exciting, flavorful twist on grilling that’s easy enough for a weeknight dinner. Juicy cubes of beef are paired with a bright, creamy cilantro–coconut sauce for an aromatic, satisfying meal.
My husband is a capable cook, but over the years we’ve learned that cooking together often highlights our different approaches. Thankfully we both love bold, spicy flavors, and these Indian-spiced beef kabobs with cilantro–coconut sauce are always a hit. The recipe combines simple prep with both indoor and outdoor tasks, which makes it versatile and fun.
What is a kabob?
Kabobs are an ancient and widely enjoyed form of cookery: pieces of meat, vegetables, or fruit threaded onto skewers and grilled or roasted. They’re festive, easy to assemble ahead of time, and flexible—any ingredient that can be skewered will work.
How to make Indian-Style Beef Kabobs with Cilantro–Coconut Sauce:
- Choose good-quality beef such as ribeye, sirloin, or tenderloin for the best texture and flavor.
- Trim and cut the beef into uniform cubes so they cook evenly.
- Pro tip: Lay out all kabob ingredients on a baking sheet or cutting board before threading. This ensures each skewer has an even distribution of meat and vegetables so every guest gets the same portions.
- The cilantro–coconut sauce is incredibly simple: combine the sauce ingredients and blend until smooth. It brings fresh herb brightness and creamy coconut to balance the spices.
- Mix the sauce with oil, lime juice, and curry powder to make a flavorful marinade and brushing sauce. Brush some over the skewers before grilling for a glossy, spiced finish.
- Grill the kabobs over medium-high heat until they reach your preferred doneness, turning once for even cooking. Serve with extra cilantro–coconut sauce on the side.
Indian-Style Beef Kabobs with Cilantro–Coconut Sauce are straightforward to prepare and deliver bright, complex flavors. They’re excellent for an easy weeknight dinner, a cookout with friends, or a relaxed weekend meal.
Serve with steamed basmati rice or tuck the grilled beef and onions into warm naan for a delicious Indian-inspired sandwich.
More great easy beef recipes!
- Grilled Marinated Skirt Steak with Peperonata
- Asian Beef Skewers with Shishito Peppers
- Thai Beef Lettuce Wraps
- Sesame Beef and Asparagus Stir-Fry
Indian-Style Beef Kabobs with Cilantro Coconut Sauce
Equipment
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Boning or chef’s knife
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Metal skewers or wooden skewers (soaked)
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Grill or grill pan
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Food processor or blender
Ingredients
Cilantro – Coconut Sauce
- 1 large bunch cilantro with stems, about 2 cups
- 1 bunch scallions, coarsely chopped
- 3 cloves garlic, chopped
- 1 serrano or jalapeño pepper, coarsely chopped
- 1 piece (1-inch) ginger, peeled and coarsely chopped
- 1 cup coconut milk
- Salt, to taste
Marinade and Kabobs
- 2 tablespoons canola oil
- 2 tablespoons lime juice
- 1 tablespoon cilantro–coconut sauce
- 1 tablespoon curry powder
- 1 1/2 pounds rib-eye or sirloin steak, trimmed and cubed
- 1 medium red onion, cut into 8 sections
- Naan or pita bread, optional
Instructions
Cilantro – Coconut Sauce
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Combine cilantro, scallions, garlic, serrano or jalapeño, ginger, coconut milk, and salt in a food processor or blender. Process until smooth, then transfer to a bowl and set aside.
Marinade and Kabobs
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In a small bowl, whisk together canola oil, lime juice, 1 tablespoon cilantro–coconut sauce, and curry powder. Brush this mixture over the assembled skewers.
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Preheat a grill to medium-high. Thread beef cubes and onion sections evenly onto skewers. Grill until the beef reaches your desired doneness, turning once. Serve with extra sauce and warm naan if desired.
Notes
- The cilantro–coconut sauce can be made up to one day ahead; keep refrigerated until ready to use.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs as required.
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