Title: Chutney-glazed curried beef kabobs
 Categories: Meat
      Yield: 4 Servings
 
  1 1/4    -(up to)
  1 1/2 lb Boneless beef sirloin steak;
           -cut 1-inch thick
  1 1/2 ts Curry powder
    1/2 ts Ground cumin
    1/2 ts Salt
    1/8 ts Ground red pepper
      1 lg Spanish onion; quartered
    1/3 c  Major Grey-style chutney;
           -chopped
      2 tb Water
      2 ts Dijon mustard
      2 c  Hot cooked rice
      1 md Tomato; chopped
      1 tb Chopped fresh mint
 
   Cut steak into 16-18 1-inch cubes. Soak four 12-inch bamboo skewers
  in water for 10 minutes.
  
   Combine curry powder, cumin, salt and red pepper; coat beef cubes
  evenly with mixture. Cut each onion quarter into 4 pieces.
  Alternately thread 4-5 beef cubes and 4 onion pieces on each skewer.
  
   Place kabobs on grid over medium coals. Broil 12-15 minutes,
  depending on desired doneness (rare to medium).
  
   Meanwhile, combine chutney, water and mustard; mix well. Turn kabobs
  and brush with chutney mixture during last 6-8 minutes of cooking
  time.
  
   Combine cooked rice with tomato and mint. Serve kabobs over rice
  mixture. Garnish with fresh fruit if desired.
  
   Makes 4 servings of 369 calories, 29 grams protein, 8 grams fat, 44
  grams carbohydrate, 253 milligrams sodium and 76 milligrams
  cholesterol each.
  
  FROM NEWSPAPER
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded