Lemongrass Ground Beef Skewers Recipe - Allrecipes.com
Lemongrass Ground Beef Skewers Recipe
  • READY IN 30 mins

Lemongrass Ground Beef Skewers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 meatballs Change Servings

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).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Jul 19, 2010

Like one of the other reviews, I added fresh ginger and used soy sauce instead of salt. I also didn't have oyster sauce, so used black been sauce instead. Flavor was pretty good, but trying to GRILL these was ridiculous! I ended up scraping most of it off the grill onto a cookie sheet and broiling them. I might play with the recipe since it was a different taste for ground beef, but I won't be FOLLOWING this one again.

 

16 Ratings

Aug 04, 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!

 
Mar 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.

 
Sep 22, 2010

Great flavor.

 
Aug 23, 2011

broiled them and they were great. I did not add the full amount of lemon grass

 
Nov 23, 2011

While the flavors in this were great, I found my meatballs to be quite fibrous? Maybe I dont know how to prepare lemongrass. I just chopped up the whole stalk and then blended with the onion and garlic. We will probably try again but this time I will have to strain out the woody pulp.

 
Feb 06, 2014

Very good! I served them with Rice Vinegar Basting Sauce from this site as another reviewer suggested.

 

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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 709 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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