Juicy Lemongrass Beef Kabobs
Lemongrass Beef Kabobs are a fragrant and flavorful twist on classic grilled skewers, infused with Southeast Asian aromatics. The bold citrusy brightness of lemongrass balances the rich umami of marinated beef, making these kabobs a standout dish.
Equipment
- Grill or grill pan alternative: broiler in the oven
- Mixing bowls
- Cutting board
- Chef’s knife
- Skewers metal or soaked wooden skewers
- Basting brush optional
Ingredients
- 1.5 lbs (680g) flank steak or sirloin cut into 1-inch cubes
- 2 stalks lemongrass trimmed and finely minced
- 3 cloves garlic minced
- 1 small shallot finely chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice freshly squeezed
- 1 tbsp vegetable oil
- 1 tsp ground black pepper
- ½ tsp chili flakes optional, for spice
- 1 tbsp chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, black pepper, and chili flakes (if using). Mix well to dissolve the sugar.Marinate the Beef: Add the beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 2 hours for deeper flavor.
- Prepare the Grill: Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.Assemble the Kabobs: Thread the marinated beef cubes onto the skewers, leaving a little space between each piece for even cooking.
- Grill the Kabobs: Place the kabobs on the grill and cook for 8–10 minutes, turning every 2–3 minutes until the beef is charred on the outside and cooked to your desired doneness (medium is ideal for tenderness).Rest and Serve: Remove the kabobs from the grill and let rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
Video
Notes
| Nutritional Information (per serving ~170g) | Amount |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 7 g |
| Protein | 36 g |
| Fat | 23 g |
| Saturated Fat | 7 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 9 g |
| Trans Fat | 0.3 g |
| Cholesterol | 95 mg |
| Sodium | 890 mg |
| Potassium | 580 mg |
| Fiber | 0.5 g |
| Sugar | 3 g |
| Vitamin A | 150 IU |
| Vitamin C | 4 mg |
| Calcium | 28 mg |
| Iron | 3.5 mg |
Cooking Tips
- Tenderize the Beef: Use flank or sirloin and slice against the grain to keep it tender.
- Boost Lemongrass Flavor: If your lemongrass is tough, crush the stalk with the side of a knife before mincing to release more oils.
- Alternative Cooking: No grill? Broil in the oven on high for 3–4 minutes per side.
- Veggie Add-Ons: Add bell peppers, red onion, or cherry tomatoes to the skewers for a colorful twist.