Beef Tikka Skewers with Tamarind Chutney

Ingredients

Here are the following ingredients:

Marinated Beef Skewers

• 4 cups (1 L) plain Balkan yogurt, 2%
• 1 cup (250 mL) canola oil
• 1 cup (250 mL) tikka masala curry paste
• ½ cup (125 mL) lemon juice
• ¼ cup (60 mL) kosher salt
• 7.5 lb (3.4 kg) Top Sirloin, cut across the grain into ⅛-inch (3 mm) slices

Tamarind Chutney

• 3 oz (90 g) seeded and finely chopped jalapeños, about 5
• 3 cups (750 mL) packed brown sugar
• 3 cups (750 mL) tamarind paste concentrate
• ¾ cup (175 mL) apple cider vinegar
• ¼ cup (60 mL) minced ginger
• 3 tbsp (45 mL) minced garlic
• 4 tsp (20 mL) ground cumin
• 4 tsp (20 mL) kosher salt

Sweet Jalapeño Glaze

• 1 cup (250 mL) canola oil
• ¾ cup (175 mL) apple cider vinegar
• ¼ cup (60 mL) packed brown sugar
• ½ tsp (2 mL) ground cumin
• 1½ oz (45 g) thinly sliced jalapeños, about 2

Service

• ⅓ cup (75 mL) chopped fresh cilantro
• 16 lemon wedges

Preparation

1. Marinated Beef Skewers: Whisk yogurt with oil, curry paste, lemon juice and salt. Pour over beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Soak 80 bamboo skewers (10 inch/25 cm) in water for at least 30 minutes. Thread 1½ oz (45 g) marinated beef slices onto each skewer; discard used marinade. Cover and refrigerate.
3. Tamarind Chutney: Add 4 cups (1 L) water, jalapeños, brown sugar, tamarind concentrate, vinegar, ginger, garlic, cumin and salt to saucepan; bring to a boil. Simmer for 45 to 60 minutes or until chutney is flavourful and reduced to a jam-like consistency. Cool, cover and refrigerate.
4. Sweet Jalapeño Glaze: Whisk oil with vinegar, brown sugar and cumin until dissolved. Stir in jalapeño. Cover and hold for service.

Service

1. Grill 5 skewers, brushing with the Sweet Jalapeño Glaze during the last 2 minutes of cooking, until well-marked, lightly charred and just cooked through. 
2. Plate skewers with ¼ cup (60 mL) Tamarind Chutney. Garnish with 1 tsp (5 mL) cilantro. Serve with lemon wedge.

Beef Cuts