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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.
We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about.
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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