Beef & Fruit Kabobs

These beef and fruit kabobs pair thin strips of sirloin steak with fresh mango chunks, threaded together on bamboo skewers and grilled over medium coals. The curried yogurt marinade tenderizes the beef while adding a warm, spiced coating that caramelizes on the grill.

Partially freezing the sirloin before slicing is the key to getting those paper-thin ⅛-inch strips. Fully thawed beef is too soft to slice thin, and the thin cut is what lets the marinade penetrate in just 30 minutes instead of hours. Weave the strips back and forth on the skewer so they lay flat and cook evenly.

The yogurt in the marinade does double duty. Its acidity tenderizes the beef, and the milk proteins brown beautifully on the grill, giving each strip a charred, slightly smoky crust. Curry powder, lemon juice, and ground red pepper round out the marinade with warmth, tang, and a touch of heat.

Fresh mango pieces threaded between the beef strips soften on the grill and get slightly caramelized at the edges. That sweet, juicy tropical flavor against the savory, spiced beef is what makes these kabobs special. Four to five minutes over medium coals is all they need.

Chef Tips

• Soak bamboo skewers in water for at least 20 minutes before threading to prevent them from burning on the grill
• Discard the used marinade. Yogurt that’s touched raw beef should never be used as a basting sauce
• Choose a mango that’s ripe but still firm. Too soft and it falls apart on the skewer
• Turn the kabobs only once for the best char marks

Variations

• Peach or nectarine swap: Replace the mango with ripe peaches or nectarines when they’re in season for a stone fruit version
• Pineapple and beef: Use fresh pineapple chunks for a tangier, more acidic fruit contrast that caramelizes intensely on the grill