Looking for a show-stopping dish for Father’s Day? This Luke Nguyen recipe for Chargrilled Lemongrass Beef Skewers is your answer. Bursting with punchy, aromatic flavours, it’s easy to prep, grill, and serve, making it perfect for relaxed yet elevated at-home entertaining.
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500g wagyu beef skirt, finely sliced.
12 bamboo skewers, soaked in cold water for 20min.
2 tsp toasted sesame seeds.
Marinade
25g finely chopped lemongrass.
10g finely chopped shallots (white part).
3 cloves garlic, diced.
25ml soy sauce.
20ml fish sauce.
25g white sugar.
1⁄2 tsp black pepper.
1/2 tsp five spice powder.
2 tsp annatto oil.
25ml vegetable oil.
Tamarind Sauce
125g tamarind pulp (soaked in 500ml warm water for 15 mins, then strained).
250g palm sugar.
125g white sugar.
125g sliced onions.
50g fried garlic.
1/2 tsp salt.
1⁄4 tsp chili flakes.
75g fish sauce.
INSTRUCTIONS
To prepare the marinade, combine all ingredients in a mixing bowl with a hand blender and blend for 2 minutes.
To prepare the tamarind sauce, combine all ingredients in a saucepan & simmer on medium heat for 15 minutes.
Cooking Method
Marinate the beef ad thread the sliced wagyu beef onto the skewers (40g per skewer)
Chargrill each skewer 2 minutes per side on high heat
Lay the cooked skewers on a serving plate, then brush the beef with the tamarind sauce generously.
To finish, sprinkle with toasted sesame seeds & serve.
For an extra touch of sophistication, pair these skewers with a glass of Lanson Le Black Creation 258, and transform Dad’s day into a truly memorable occasion.
