At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Try a new twist on kabobs with the bold flavors of India.
Combine cilantro, 2 tablespoons vegetable oil, garlic, gingerroot, chili garlic sauce and salt in 12-cup food processor bowl fitted with metal blade. Process until finely chopped and well mixed.
Place 6 tablespoons cilantro mixture into separate bowl. Add lime juice and curry powder; stir until well mixed. Cover; set aside.
Spoon remaining cilantro mixture into large resealable plastic food bag. Add 1/3 cup vegetable oil to bag. Seal bag; shake bag gently to mix. Add beef pieces; reseal bag. Turn bag several times to coat beef well. Place bag into 13x9-inch pan. Refrigerate at least 30 minutes.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove beef from bag; discard marinade. Place 3 to 4 pieces beef onto each skewer.
Cut each piece of naan bread in half crosswise. Wrap naan bread in aluminum foil.
Place kabobs onto grill. Grill, turning occasionally, 18-20 minutes or until internal temperature reaches 160ºF or until desired doneness. Place 1 slice cheese onto each kabob during last minute of cooking. Place foil packet of naan bread over low heat on grill while kabobs are grilling. Grill naan bread until heated through.
Push meat from skewers onto naan bread. Top each with about 1 tablespoon reserved cilantro sauce.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3822
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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