Beef Rendang Kebobs

• 3 cloves garlic
• 2 teaspoons grated lemon rind
• 2 teaspoons ginger
• 1 teaspoon salt
• 1-2 teaspoons red chili powder (more or less depending on heat preference)
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 2 teaspoons brown sugar
• 1/2 cup shredded coconut
• 1/2 cup canned coconut milk
• 2 tablespoons peanut oil
• 1 pound beef sirloin or filet, cut into approximate 1.5" cubes
• 1 large onion
• 2 tablespoons peanut oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 lemon wedges
• Cooked rice

1. Mix together first eleven ingredients in a blender, grind to a chunky paste.
2. Place marinade and beef in a plastic bag, toss to coat, then chill for 1 hour.
3. Cut the onion in half, then cut each half into four pieces. Toss with the peanut oil.
4. Sprinkle salt and pepper on onions and set aside while the beef marinates.
5. Thread beef chunks onto skewers alternately with onion pieces and grill until beef is cooked through.
6. Squeeze lemon wedges over cooked kebobs and serve on a bed of hot rice.

garlic, lemon rind, ginger, salt, red chili powder, ground coriander, ground turmeric, brown sugar, shredded coconut, coconut milk, peanut oil, beef sirloin, onion, peanut oil, salt, freshly ground black pepper, lemon wedges, rice

Taken from www.epicurious.com/recipes/member/views/beef-rendang-kebobs-1204879 (may not work)