Grilled Cambodian Spiced Beef Skewers
These Grilled Cambodian Spiced Beef Skewers are a delightful fusion of flavors, bringing the vibrant tastes of Cambodia right to your backyard. Inspired by a traditional recipe from Sovan Boun Thuy of Chez Sovan, these skewers feature tender beef marinated in a fragrant blend of lemongrass, garlic, and galangal, accented by the subtle sweetness of kiwi. The marinade not only tenderizes the meat but also infuses it with an aromatic richness that makes every bite irresistible. Perfect for summer grilling or a casual gathering, these skewers are sure to impress your guests and invite them to explore the delightful world of Cambodian cuisine.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef, preferably tri-tip
1 lb (sliced against the grain into strips)
lemongrass
1/4 cup (chopped)
lime zest
1 tablespoon (grated)
garlic
1 head (peeled)
turmeric
1 teaspoon
galangal
1 piece, about 1 1/2 inches long (chopped)
vegetable oil
1/2 cup, divided use
oyster sauce
5 tablespoons
sugar
3 tablespoons
paprika
1 1/2 tablespoons
kiwi
1 (mashed)
bamboo skewers
8 (soaked in water)
Instructions
1
Begin by slicing the beef against the grain into thin strips, about 1/8 to 1/4 inch thick.
2
In a food processor or blender, combine the chopped lemongrass, grated lime zest, peeled garlic, turmeric, and chopped galangal. Process until it forms a smooth paste.
3
In a mixing bowl, add 2 tablespoons of the prepared spice paste and drizzle in 3 tablespoons of vegetable oil. Mix well.
4
Incorporate the oyster sauce, sugar, and paprika into the marinade. Adjust the seasoning according to your taste preferences.
5
Cut the kiwi in half, scoop out the flesh from one half, and mash it into a fine paste. Stir this into the marinade to enhance the flavor and tenderness.
6
Add the sliced beef to the bowl, ensuring all pieces are well-coasted in the marinade. Cover the bowl and refrigerate for at least 3 hours, allowing the flavors to meld and the meat to tenderize.
7
Once the beef has marinated, preheat your grill. For charcoal grills, light the coals and allow them to turn glowing; for gas grills, set the heat to medium.
8
While the grill heats, thread the marinated beef strips onto soaked bamboo skewers, making sure to leave space between each piece.
9
Grill the beef skewers for 5-6 minutes on each side, or until they are nicely browned and cooked through.
10
Serve hot, garnished with fresh herbs if desired, and enjoy the deliciousness of Cambodian cuisine!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
Grilled Cambodian Spiced Beef Skewers.
What cut of beef is best for this recipe?
Beef tri-tip is the preferred cut for these skewers.
How should the beef be sliced for skewers?
The beef should be sliced against the grain into thin strips about 1/8 to 1/4 inch thick.
What are the primary aromatics in the marinade?
The marinade features lemongrass, lime zest, garlic, and galangal.
Why is kiwi included in the beef marinade?
Kiwi is used to naturally tenderize the meat and add a subtle sweetness to the flavor profile.
How long does the beef need to marinate?
The beef should be refrigerated and allowed to marinate for at least 3 hours.
What tools are needed to make the spice paste?
A food processor or blender is used to process the aromatics into a smooth paste.
How much garlic is used in this recipe?
One full head of garlic, peeled, is required for the marinade.
What specific Cambodian ingredients are included?
Traditional Cambodian ingredients like lemongrass and galangal are central to the spice paste.
How do you prepare bamboo skewers for grilling?
Bamboo skewers should be soaked in water before use to prevent them from burning on the grill.
What is the total number of ingredients in this recipe?
There are 12 ingredients in total, including the skewers.
Who is the inspiration behind this recipe?
The recipe is inspired by Sovan Boun Thuy of Chez Sovan.
What heat setting should be used on a gas grill?
A gas grill should be set to medium heat for cooking the skewers.
How long should the skewers be grilled on each side?
Grill the skewers for 5 to 6 minutes on each side.
What spices provide the vibrant color to the meat?
Turmeric and paprika give the beef skewers their rich color.
How much lemongrass is required?
The recipe calls for 1/4 cup of chopped lemongrass.
Is sugar used in the marinade?
Yes, 3 tablespoons of sugar are added to the marinade for balance.
What kind of oil is recommended?
Vegetable oil is used in the marinade and for the spice paste.
What is the role of galangal in this dish?
Galangal adds an aromatic richness and authentic Cambodian flavor to the beef.
How do you incorporate the kiwi into the recipe?
The flesh of the kiwi is scooped out, mashed into a fine paste, and stirred into the marinade.
What should the meat look like when it is finished cooking?
The meat should be nicely browned and cooked through.
How much oyster sauce is used?
Five tablespoons of oyster sauce are included in the marinade.
Can I use lime juice instead of zest?
The recipe specifically calls for 1 tablespoon of grated lime zest to provide concentrated citrus flavor.
What should be done with the charcoal before grilling?
For charcoal grills, light the coals and allow them to turn glowing before cooking.
How should the beef strips be threaded onto the skewers?
Thread the strips onto the soaked bamboo skewers leaving space between each piece.
Is it necessary to cover the bowl while marinating?
Yes, the bowl should be covered while refrigerating for at least 3 hours.
What amount of beef is used?
One pound of beef is used for this recipe.
How much paprika is included?
One and a half tablespoons of paprika are used.
What is the size of the galangal needed?
You need one piece of galangal about 1 1/2 inches long.
Should the skewers be served hot or cold?
The skewers should be served hot, ideally garnished with fresh herbs.