1 bunch (about 2 cups) cilantro, chopped
2 tablespoons vegetable oil
1/2 teaspoon finely chopped fresh garlic
1/2 teaspoon freshly grated gingerroot
1/2 teaspoon chili garlic sauce
1/4 teaspoon salt
2 teaspoons fresh lime juice
1/2 teaspoon curry powder
1/3 cup vegetable oil
1 pound beef tenderloin, cut into 1 1/4-inch pieces
4 (12-inch) wooden skewers, soaked in water 30 minutes
1 (8- to 9-ounce) package naan bread
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.
Naan bread is a lightly leavened East Indian flatbread. It comes in different sizes and can be found in the bakery or deli section of the supermarket. An 8- or 9-ounce package of naan bread typically includes 2 (about 9x7-inch) breads per package.