I usually use another recipe which calls for more oil, sliced onion, and no curry. I decided to try this and we thought it tasted just as delicious. I incorporated a couple of things from the other recipe: add sliced onion to the marinating meat right before cooking - mix to coat the onions; we roasted all (not grilled) in the oven at 400F (because EVOO was used) on a sheet pan to get some crispy edges.
