1-1/2 pounds beef shoulder top blade (flat iron) steaks
2 tablespoons chopped fresh cilantro
1 can (8 ounces) pineapple tidbits
1/2 cup shredded coconut
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/8 teaspoon salt
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon pepper
1. Drain pineapple; reserve liquid. Combine pineapple with remaining Raita ingredients in small bowl. Cover and refrigerate.
2. Cut steaks into 1-1/2 inch pieces. Combine seasoning ingredients in large food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight 9-inch metal skewers, leaving space between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
4. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita.
Garam masala is available in the spice section of most supermarkets. If not available, substitute 1/2 teaspoon cumin and an additional 1/2 teaspoon curry powder.