Nut-Free Beef Shashlik Curry
Dive into the irresistible flavors of Nut-Free Beef Shashlik Curry, a hearty and allergy-friendly twist on a classic dish. This recipe combines tender marinated beef, infused with aromatic spices like cumin, coriander, and turmeric, and colorful bell peppers roasted to perfection. The skewers are then enveloped in a rich, spiced tomato curry, delivering layers of bold, savory flavors without the use of nuts. Ideal for weeknight dinners or special gatherings, this nut-free beef curry pairs beautifully with steamed rice or warm naan bread. Quick to prepare yet full of depth, this dish ensures every bite is packed with vibrant, crowd-pleasing taste.
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Recipe Information
Ingredients
- 500 grams beef (cubed, sirloin or tenderloin)
- 125 grams Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 onion (large, finely chopped)
- 2 bell peppers (assorted colors, cut into squares)
- 400 grams can of tomatoes (crushed)
- 200 milliliters water
- 2 tablespoons fresh cilantro (for garnish)
- 8 wooden skewers
Instructions
In a bowl, mix together Greek yogurt, 2 tablespoons of olive oil, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and black pepper to create a marinade.
Add the beef cubes to the marinade and coat them well. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for best results.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Preheat the oven to 200°C (392°F).
Thread the marinated beef and bell peppers alternately onto the skewers, ensuring they are evenly distributed.
Place the skewers on a baking tray and brush with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 15-20 minutes, turning halfway through, until the beef is cooked to your desired preference.
Meanwhile, heat a large pan over medium heat, add the chopped onion, and sauté until translucent.
Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.
Pour in the water and bring the mixture to a simmer. Allow the sauce to thicken slightly, around 10 minutes.
Once the beef shashlik is cooked, gently slide the beef and peppers off the skewers and add them to the pan with the sauce.
Stir everything together and cook for an additional 5 minutes to allow the flavors to combine.
Garnish with freshly chopped cilantro and serve hot with rice or naan bread.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 35.3 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
