Broiled Beef Kebabs with Minted Coconut Chutney

TO MAKE BEEF KEBABS: Trim the meat and cut into 1-in cubes. Place in a dish. Mix together the onion, garlic, ginger, oil, soy sauce, salt, and pepper. Brush over the meat and cover with plastic wrap. Set aside for 40 minutes

Cut scallions into 1-1/4 in lengths. Thread the meat onto oiled metal skewers, alternating with scallions. Brush additional oil or butter and broil, turning frequently until done.

TO MAKE CHUTNEY: In a food processor, chop the mint leaves finely and remove. Chop the onion to a smooth paste, add remaining ingredients and process until well mixed. Spoon into a small serving dish.

Serve the kebabs on a bed of saffron rice with the chutney on the side.

NOTE: Kebabs can be marinated and threaded onto bamboo skewers several hours in advance, or the night before. Wrap tightly with plastic wrap and refrigerate. Chutney can be made up to 3 days in advance.