Sirloin Kebabs with Southeast-Asian-Style Spice Paste

Ingredients for Sirloin Kebabs with Southeast-Asian-Style Spice Paste

• 1 large fresh lemongrass stalk, tough outer leaves discarded

• 1 tablespoon coriander seeds

• 2 tablespoons minced peeled ginger

• 2 tablespoons minced garlic

• 1 large shallot, minced

• 2 fresh jalapeño chillies, minced (3 tablespoons ), including seeds

• 2 tablespoons Asian sesame oil

• 2 teaspoons kosher salt

• 2 teaspoons white pepper

• 45ml vegetable oil

• 675g sirloin tip, trimmed and cut into 1-inch chunks

• an electric coffee/spice grinder or a mortar and pestle

• 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

How to make Sirloin Kebabs with Southeast-Asian-Style Spice Paste

Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons .

Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.

Prepare grill for direct-heat cooking with medium-hot charcoal.

Toss sirloin with 50g spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.

Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.