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Lemongrass Ground Beef Skewers

Lemongrass Ground Beef Skewers

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
bbqgirl

bbqgirl

Great flavor combinations in these simple, fast, and economic kabobs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
  3. Form meat mixture into 12 meatballs. Thread onto skewers.
  4. Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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Reviews

Dduellman
30

Dduellman

2/18/2009

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.

Summerpls
17

Summerpls

8/4/2010

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!

OBERPRILLER
16

OBERPRILLER

3/11/2009

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.

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