Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 x 6-inch skewers
- 2 tbsp peanut oil
- 1¼ tsp garam masala
- 1¼ tsp roasted garlic and sea salt
- ¾ tsp curry powder
- ½ tsp peppercorn melange
- ¼ tsp cumin
- 1½ lb flat iron steak cut into 1-inch pieces
- jade sauce
- ½ cup sweetened flaked coconut, toasted
- garnish: fresh cilantro sprigs, fresh mint sprigs
- =
Directions
Soak wooden skewers in water 30 minutes.
Preheat grill to 350°F to 400°F (medium high).
Whisk together peanut oil and next 5 ingredients in a large bowl until blended.
Add steak pieces, and toss to coat.
Thread beef onto skewers.
Grill beef, covered with grill lid, over medium-high heat 3 minutes each side.
Place skewers on serving platter, and drizzle with jade sauce.
Sprinkle with toasted coconut.
Garnish, if desired.