North Indian Shish Kabob
The most common curry powders, colored yellow by turmeric, are representative of south India. Garam Masala is a curry powder representative of north India and is very different in color and flavor. I suggest buying pre-prepared garam masala because of its large number of ingredients, many of which are not commonly found in peoples pantry such as cloves, cardamom, and mace.
1 pound sirloin steak
1 large bell pepper, any color
1 large yellow onion
8 ounces fresh mushrooms
Olive oil for brushing
Garam marsala to taste
Powdered cumin to taste, optional
Powdered coriander to taste, optional
Salt and pepper to taste
Prepare the Yogurt Sauce (recipe follows). Trim excess fat from the steaks if necessary. Cut the meat and vegetables into 1 to 1 1/2 inch pieces. Skewer the meat and vegetables separately, alternating the vegetables. If there are leftover vegetables or meat they can be combined on the same skewer. I skewer them separately because the vegetables will cook more quickly than the meat and can be removed from the grill before the meat if desired. Garam masala usually includes cumin and coriander, but I add extra as a personal preference.
Prepare the grill for hot direct cooking. Brush the meat and vegetables with oil. Season the meat with all of the spices, season the vegetables with salt and pepper only. The vegetables can be seasoned the same as the meat, but I prefer the contrast of spicy meat and the vegetable less so. Grill the skewers directly over the fire for 3 minutes on each of their four sides (12 minutes total). Individual servings on bamboo skewers look nice in photos but are not practical for serving more than one person. I prefer long metal skewers and remove the cooked ingredients to a bowl allowing people to serve themselves.
1 1/2 cup plan yogurt
2 – 3 tablespoons chopped fresh mint
1 teaspoon fresh squeezed lemon juice
pPnch of salt
Combine all ingredients and stir to thoroughly blend, refrigerating for an hour or more is recommended to allow the seasonings to blend, stir again before serving.