Cambodian Skewers

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Published: July 31, 2021

 

Cambodian Skewers

Cambodian Skewers

The spice mixture used to flavour the beef in these skewers is savoury, spiced and on another level - worth experimenting with different meats as well! These skewers are a summer fav and outside the typical BBQ realm, but delish and layered with flavour!

Ingredients
  

  • 2 lbs Beef sirloin steak cubed
  • ¼ cup Lemongrass Mint White Balsamic
  • 3 tbsp Lime Olive Oil
  • 3 cloves Garlic crushed to a paste
  • 1 Stalk lemongrass finely minced
  • ¼ cup Red onions finely chopped
  • 2 tsp Turmeric. ground
  • 1 Star Anise ground
  • 2 tsp Fresh ginger grated
  • 1 tsp Crushed chili flakes
  • 1 tbsp Brown sugar
  • ½ tsp Cinnamon
  • 1 tsp Fleur de Sel
  • 1 zest Lemon and Lime

Instructions
 

  • In a non-reactive container, whisk together all ingredients to a thick paste and rub into beef, marinating for up to 24 hours, at least 3 hours.
  • Skewer beef on wooden skewers that have been soaked in water for at least 15 minutes. Grill for 3 minutes per side, rotating for even cooking.

Notes

“Kroeung” is a commonly used spice paste in Khmer cooking, regional to Cambodia. Similar to the French mire poix, Cajun/Creole holy trinity, or Italian soffrito, it is a base spice mix/paste for many regional dishes, blending in spices like cinnamon, star anise, and nutmeg with lemongrass, ginger, galangal, tamarind and onions - it packs a ton of flavour into these skewers!
When using star anise in ground form, break the pod in half and simply grind the little seeds within the pods.
Tried this recipe?Let us know how it was!
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