Beef Kabob

Friday, May 27, 2011

For this Easter I forgo the traditional ham, lamp and turkey dinner for something that is exotic and closer to home and less complicated. So I decided to do an Asian B.B.Q. with beef and chicken kabob with all the dressing and herbs Khmer style. I grew up loving this beef stick because of it rich tasting and powerful aroma. There is no other beef kabob that can match it in taste or texture and I’ve tried many. Overall, if you into spices and herbs this is one dish you got try at least once. This is one of those dishes that can be used for multi-purposes. I made both chicken and beef with the same marination, but somehow the beef more flavorful and tender. It's great as sandwich meat, as an appetizer or even as the main dishes, whichever way it is just oh so good! Of course I used it as my main dish accompany by papaya salad and a couple of desserts. Simple yet very delicious and interesting to taste bud and everyone seem to love it too. I didn’t have any leftover for this Easter!


1 Cup minced lemon grass
3 Dried chilies (soak in hot water for an hour until soften)
1 Tsp of turmeric powder
2 Tbsp of oyster sauce
2 Tbsp of fish sauce
¼ Tsp of kosher salt
¼ Cup kaffier lime leave minced
4 Garlic cloves
¼ Cup of coconut milk
2 Tbsp of vegetable oil
1 Tbsp of palm sugar or brown sugar
2 LB beef skirt


1. Cut the beef skirt against the grain about 2 inchs long. Set aside.
2. Put all of the ingredients in the food processor and grind to fine.
3. Once it finely grinded poured the puree over the meat and let is sit for at least 6 hours or overnight for great flavor.
4. Soak the skewer in water for 30 minutes before you kabob them.
5. Cook beef for 5 minutes flipping every 2 minutes. For chicken kabob cook for 10 minutes or until done.


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