Beef and lemongrass kebabs

    30 min

    Lemongrass and minced beef create a great flavour combination in these simple, fast kebabs. You'll probably find that you have most of the other ingredients at hand. If the weather doesn't play fair - cook them under the grill.

    3 people made this

    Serves: 4 

    • 35g coarsely chopped lemongrass
    • 1 onion, coarsely chopped
    • 2 cloves garlic
    • 680g beef steak mince
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon sugar
    • 1 tablespoon cornflour
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
    2. Place lemongrass, onion and garlic in a blender or food processor. Cover and process until finely chopped, about 10 seconds. Scrape lemongrass mixture into a bowl; stir in beef, salt, pepper, sugar, cornflour, oyster sauce and sesame oil.
    3. Form mince mixture into 12 meatballs. Thread onto skewers.
    4. Cook on the preheated barbecue until the meatballs are well done, about 7 minutes per side.

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    Reviews in English (34)


    Made a lot of changes. First we didn't grill them. It was a freaking 13 below outside. I fried them until they were brown on the outside and then tossed them into the crockpot with the Rice Vinegar Basting Sauce recipe from this website. I also used dried lemon grass, since fresh is never available to me. (If anyone has a better way to reconstitute lemon grass so it isn't woody, I'd love to hear it.) I served this as an appetizer to dinner guests and they loved it.  -  15 Feb 2009  (Review from Allrecipes US | Canada)


    This recipe is wonderful. Added soya sauce instead of salt like other users ... had no cornstarch so I added 2 tsp. rice flour ... some fresh thyme and basil from my garden. Then I refrigerated them for 2 hours. They stayed together very well and tasted delicious. Thanx for sharing bbqgirl!  -  03 Aug 2010  (Review from Allrecipes US | Canada)


    I added fresh ginger and substituted soy sauce for the salt. The substitution was a mistake and made the meatballs too moist. Other than that, they tasted great. The flavors work really well together. I wanted a sauce to make them a little juicier, but everyone else in my family liked them as they were.  -  10 Mar 2009  (Review from Allrecipes US | Canada)