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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!


  • 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


  • 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.


“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.