Lemongrass Beef Skewers

The smell hits you first, even before the grill sizzles—a heady swirl of lemongrass, garlic, and just enough fish sauce to wake your palate. I still remember leaning over the kitchen counter impatiently while the beef marinated, tapping my fingers on the edge of the bowl, smelling the sharp green citrus of the lemongrass cling to everything… even my clothes. Cambodian Lemongrass Beef Skewers, or as my aunt simply called them, “sach ko jakak,” were one of those things we made when it was too hot to think but just right to cook outside. Not fancy, just unforgettable.

Why You’ll Crave It

• That fragrant marinade—ginger, lemongrass, garlic—seeps into every bit of the beef
• A perfect balance of salty and sweet, with a subtle heat from black pepper
• Cooks fast—great for gatherings or even a weeknight dinner with jasmine rice
• You can prep ahead and grill later, no last-minute stress
• It’s the kind of food that makes you eat with your hands and smile a little more

The first time I made this for my partner’s family, I nearly burnt half the batch because we were all too busy laughing in the garden—but they still asked for seconds with rice and pickled carrots.

What You’ll Need

• Beef sirloin: about 1 pound, thinly sliced against the grain so it stays tender on the grill
• Lemongrass stalks: 2, minced super-fine (use only the soft inner part, toss the outer layers)
• Garlic: 4 cloves, minced into a paste if possible
• Fresh ginger: about 1 tablespoon, grated finely—you want its warmth, not chunks
• Brown sugar: 1 tablespoon for a light caramel touch
• Soy sauce: 2 tablespoons, adds that cozy umami depth
• Fish sauce: 1 tablespoon—don’t skip it (even if you’re nervous, it mellows with cooking)
• Vegetable oil: 1 tablespoon, helps everything cling and grill better
• Black pepper: 1 teaspoon—freshly cracked if you can, for little pops of heat
• Skewers: soaked in water for 30 minutes if they’re wooden so they don’t catch fire (I always forget at least once)

Easy How-To

Prep the marinade

In your favorite mixing bowl (mine is slightly chipped, but I love it), mix together all the marinade ingredients: lemongrass, garlic, ginger, brown sugar, soy sauce, fish sauce, pepper, and oil. Smells amazing already, doesn’t it?

Marinate the beef

Slice your beef thin, then drop it into the marinade. Toss it well with your hands—messy’s okay here, just wash up after. Cover the bowl and let it sit, 30 minutes if you’re short on time, or up to 2 hours if you’re planning ahead.

Soak your skewers (if needed)

If you’re using wooden skewers, get them soaking in water now—30 minutes is enough. I usually forget and end up doing 15, and it’s… mostly fine. Metal ones obviously skip this.

Thread the meat

Take your marinated beef and thread it onto skewers in a sort of ribbon fold so they crisp at the edges but stay juicy in the middle. Don’t pack them too tight—it helps them cook evenly and gives those delicious crispy edges.

Grill!

Preheat your grill (or grill pan) to medium-high. Lay the skewers on gently. They sizzle right away if it’s hot enough. Grill for 4–5 minutes per side, flipping when you see char marks or if they start smelling too good to wait.

Serve while hot

As soon as they’re done, they’re ready. No need to rest like steaks. Pile them all up on a plate, sprinkle with fresh herbs or a squeeze of lime if you like. I usually serve them straight from the grill tray and they vanish before they cool.

Good to Know

• Lemongrass can be tricky—smash it with the side of a knife to loosen the fibers before mincing
• If you’re grilling indoors, open a window—things get fragrant fast
• The marinade smells intense raw, but trust me, it mellows beautifully after cooking

Serving Ideas

• Serve with jasmine rice, pickled carrots, and a few cucumber slices for crunch
• Wrap the skewers in lettuce leaves with herbs and dip in sweet chili or nuoc cham
• I’ve tucked leftovers (cold!) into baguettes with cilantro and daikon—almost like a Cambodian-style bánh mì

Top Tricks

• Freeze the beef for 15 minutes before slicing—it’s much easier to cut thinly that way
• Don’t skip the sugar—it helps caramelize and gives that lovely grilled glaze
• Double the marinade if you’re making ahead and want some to brush on during grilling

Frequently Asked Questions

Can I make Cambodian lemongrass beef skewers without a grill?

Yes—use a grill pan or even a cast iron skillet. Just don’t crowd the pan, and let them get a sear instead of steaming.

Can I substitute the fish sauce?

You can use extra soy sauce plus a splash of lime juice, but you’ll miss some of that deep complexity. Still tasty, though.

How long can I marinate the beef?

At least 30 minutes, but if you have time, up to 12 hours in the fridge. More than that and the acids might break down the beef too much.

What can I use instead of sirloin?

Flank steak or skirt steak both work beautifully—just slice thin and across the grain so it’s tender.

Can I bake these instead?

You can, yes. Broil them on high for about 4 minutes per side on a rack-topped sheet tray—keep an eye so they don’t burn.