Beef Tikka with Pineapple Coconut Raita

Ingredients:

• 2 beef Flat Iron Steaks (about 1-1/2 pounds)
• 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 fresh mint leaves
• 1/8 teaspoon salt

• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon pepper

Cooking:

1. Drain pineapple; reserve liquid. Combine pineapple with remaining raita ingredients in small bowl. Cover and refrigerate.
2. Cut beef Flat Iron Seaks 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.
Cook's Tip: 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.
3. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 7 to 9 minutes for medium rare to medium doneness (145°F), turning occasionally.
4. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with raita.