These Madrasi Grilled Beef Skewers use a Homemade Madras Curry Paste and can be a simple appetizer, or the main feature in an Indian meal.

This spicy little preparation can be made with almost any Indian Masala you like, but I created it as a vehicle for my Homemade Madras Curry Paste. For this post, I have served the skewered Beef appetizer style on a bed of finely shredded cabbage and Jalapeno peppers that were macerated in a little garlic salt before being tossed with some oil and lemon juice. However, you could also serve a larger number of skewers per person as a main dish along with rice and other accompaniments.

Ingredient Notes

You can certainly use a good quality steak for this recipe, but here, I used a cut identified as ‘Simmering Steak’, which generally indicates a pretty tough cut. Above you can see the cubes of Beef marinating in lemon juice. If you have purchased good, well marbled beef, you will likely only need to marinate for a few hours, but, if it is a tougher cut, overnight is preferable.

The Basic Method

You don’t really need to marinate the Beef with the Curry Paste for very long. However, if you are going to use wooden skewers for grilling the Beef, you need to soak these in water for an hour two to prevent them from burning at the ends, so you may as well marinate the beef during the period while you do this.

Grilling Beef Skewers with Madras Curry Paste

Grilling is best over a wood or charcoal flame, but if this is not possible, a ridged-grill pan works very well. You need to grill the skewers over a reasonably high heat to ensure that the beef browns nicely and gets a little crispy and blackened in a few spots. A minute per side will suffice for lovely Madrasi Grilled Beef Skewers, but if you prefer your beef well-done, you may wish to go a little longer.

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