Grilled Lemongrass Beef Skewers

  • images/show_16_grilled_lemongrass_beef_skewers.jpg

Makes 10 skewers

  • 5 stalks lemongrass
  • 1 pound ground beef (80/20)*
  • 1 egg
  • 2 tablespoons minced garlic
  • 2 tablespoon fish sauce
  • 1 teaspoon shrimp paste
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper

Dipping Sauce

  • 2 tablespoons ponzu sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon fresh lime juice
  • 2 teaspoons packed brown sugar
  • 1 bird's eye chili, thinly sliced
  • 1 green onion, thinly sliced


  1. Finely mince white parts of lemongrass stems to make 2 tablespoons. Cut green parts of lemongrass lengthwise to make 10 skewers, each about 5 to 6 inches long.
  2. In a large bowl, combine beef, minced lemongrass, egg, garlic, fish sauce, shrimp paste, sugar and pepper until well incorporated. Cover and refrigerate for 1 hour.
  3. Combine ingredients for dipping sauce in a small bowl. Set aside.
  4. With wet hands, divide meat mixture into 10 equal portions, about 1/4 cup each, rolling each portion into a sausage shape, about 2 inches long.
  5. Skewer meat sausages onto each lemongrass stalk. Brush with a small amount of oil and set aside.
  6. Heat a grill or grill pan over medium-high heat. Oil liberally and cook meat skewers, turning occasionally, until cooked through, 12 - 15 minutes.
  7. Remove meat from skewer, wrap meat in lettuce leaf and serve with dipping sauce.

*Note: "80/20" ground beef means the beef has 20% fat. For this dry-heat cooking process, starting with a higher fat content will ensure a juicy beef skewer, with part of the fat grilled out of the beef.