Garam Masala Beef & Pepper Kabobs with Ginger Herb Coconut Sauce

Garam Masala Beef & Pepper Kabobs
with Ginger Herb Coconut Sauce

Servings: 4
Prep Time: 20 minutes
Inactive Time: 30 minutes – overnight
Cook Time: 10 minutes


For the kabobs:
● 2 tablespoons olive oil
● 1 tablespoon garam masala
● 1 teaspoon ground cumin
● 1 teaspoon ground coriander
● 1 teaspoon paprika
● 1 teaspoon kosher salt
● 1⁄2 teaspoon freshly ground pepper to taste
● 1 lb (450g) beef sirloin or tenderloin, cut into 3/4 inch cubes
● 2 bell peppers (red, orange, or yellow), cut into chunks
● 1/2 an onion, cut into chunks
● Wooden or metal skewers
For the Ginger Herb Coconut Sauce:
● 1 cup coconut cream, shaken well before opening
● 2 tablespoons roughly chopped ginger
● 2 cloves garlic
● 1/3 cup fresh cilantro leaves

● 1/3 cup fresh mint leaves
● Zest and juice of one lime
● 1/2 teaspoon salt


1. Marinate the beef:
In a bowl, mix together olive oil, garam masala, cumin, coriander, paprika, salt,
and pepper. Add the beef cubes to the bowl and toss until evenly coated.

Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Prepare the sauce:
In a food processor or blender, combine coconut cream, grated ginger, garlic,
cilantro, mint, lime juice and salt. Blend well to combine.

Set aside or refrigerate if using the next day.

3.Assemble the kabobs:
Preheat your grill or grill pan over medium-high heat. Thread the marinated
beef cubes onto skewers, alternating with chunks of bell peppers and onion.
Drizzle with olive oil and season with salt and pepper.
4. Grill the kabobs:
Place the kabobs on the preheated grill and cook for about 8-10 minutes,
turning occasionally, or until the beef is cooked to your desired doneness and
the vegetables are tender and slightly charred*

5. Serve:
Remove the kabobs from the grill and transfer them to a serving platter. Drizzle
the ginger herb coconut sauce over the kabobs or serve it on the side as a
dipping sauce. Garnish with extra chopped cilantro and mint if desired.

*Recommended internal cooking temperature: For steaks, the internal temperature should be a minimum of 145F for medium-rare and have a rest of at least 3 minutes.