A Thai-inspired grilled beef skewer recipe that couldn’t be simpler but tastes amazing! So flavorful and exotic.
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Whenever Ben and I grill–correction: whenever BEN grills and I watch–we pretty much always have the same thing: burgers. Burgers. Burgers. Delicious, but boring. We have some skewers that came with our grill tools but we’ve never used them. And we still haven’t even though we made skewers… because FireWire Grilling [check ’em out on Twitter and Facebook too] sent me some cool flexible skewers as part of #10DaysofTailgate. Thank you SO much! They are so fun to use, and easy to grill with, even on a small grill like the one we have at our apartment complex. The tips stay cool if you keep them off the grill so they’re easier to remove.
These skewers were SO flavorful and tender. I marinated chunks of steak in a mixture of Thai basil, rice vinegar, fish sauce, and two herbs that Gourmet Garden sent as part of #10DaysofTailgate–lemongrass and chili pepper. This was my first time using those tubes of herbs and I have to say that they were super convenient, especially for something like lemongrass that you might not normally purchase. [If you want, check ’em out on Twitter, Facebook, and Pinterest.] While fresh herbs are definitely my first choice for seasonings, I’ll definitely consider Gourmet Garden in future! For my skewers, I added bell peppers and onions to the beef but feel free to use whatever veggies you like. 🙂 Next time I make these skewers I’d love to add fresh mango or pineapple AND use coconut milk in the marinade instead of water. I highly suggest YOU try those additions. 🙂 Enjoy!
Thai Beef Skewers
- 1 1/2 cups Thai basil – can also substitute cilantro or Italian basil
- 1/2 cup water
- 1/4 cup oil
- 2 tablespoons rice vinegar
- 1 tablespoon Lemongrass Paste from Gourmet Garden
- 1 teaspoon Chili Pepper Paste from Gourmet Garden
- 5-10 drops fish sauce
- 3/4-1 pound steak, cut into 2 inch cubes
- 1 green bell pepper, cut into 2 inch squares
- 1/2 yellow bell pepper, cut into 2 inch squares
- 1/2 red bell pepper, cut into 2 inch squares
- 1/2 sweet or red onion, cut into large squares
Combine basil, water, oil, vinegar, Lemongrass paste, Chili Pepper paste, and fish sauce in a large bowl. Use immersion blender to process until smooth. A regular blender or food processor would work as well. Add steak cubes to the mixture, stirring to fully submerge. Cover and refrigerate for 4 hours to marinate. After marination is complete, add steak to skewers along with bell peppers and onions. Grill over indirect heat to desired doneness, about 15-20 minutes on a charcoal grill.
If you don’t have a grill, you can try baking the skewers on a rimmed baking sheet at 375 degrees F for 20-30 minutes, turning every 5 minutes. Just follow proper safety precautions such as soaking wooden skewers for 24 hours to prevent the risk of fire. I have not tried baking these, but there are lots of tutorials online on this subject.
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