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Preheat broiler. Trim fat from meat. Cut meat across the grain into long thin strips. Place meat strips in a large bowl. In a small bowl, combine coriander, ginger, garlic powder and cumin. Sprinkle spice mixture, half at a time, over meat, tossing to coat.
On four 8- to 10-inch skewers, thread sweet peppers and shallots to within 2 to 3 inches of the ends of skewers, leaving 1/4 inch between pieces. On eight 8- to 10-inch skewers, thread meat strips, accordion-style.
Place vegetable skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 2 minutes. Add meat skewers to broiler pan next to vegetable skewers. Broil for 6 minutes more, turning all of the skewers once halfway through broiling. Remove from broiler.
Meanwhile, for sauce, in a small saucepan, combine vinegar, mango nectar, soy sauce, chile bean sauce (or chili sauce) and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Transfer half of the sauce to a small serving bowl; set aside.
Thread mango onto the ends of vegetable skewers. Brush meat and vegetable skewers with the remaining sauce in saucepan. Broil for 1 to 2 minutes more or until meat is slightly pink in center and vegetables are crisp-tender. Sprinkle skewers with basil and/or cilantro. Serve with the reserved sauce.