Grilled lemongrass beef kabobs are tender, smoky, and full of bold, aromatic flavor — thanks to a vibrant overnight marinade of lemongrass, garlic, cilantro, soy, and lime. Finished with a tangy-spicy scallion oil, they strike the perfect balance of savory heat and citrusy brightness. Ideal for summer cookouts or weekend gatherings, this make-ahead recipe is easy to prep, grill-ready in minutes, and a guaranteed crowd-pleaser. Check out Brandon on <a href="https://www.instagram.com/brandongouveia/?hl=en">Instagram</a> @brandongouveia for more recipe inspo!
Quick Info
⏱️ 520 min • 🍽️ 8 servings • ⭐ 100%
Nutrition
509 cal • 34g protein • 11g carbs • 36g fat
Tags
[Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [High-Protein] • [Meal] • [Asian]
Ingredients
- 1 cup finely chopped fresh cilantro (about 1 large bunch)
- ⅓ cup soy sauce
- ⅓ cup mirin
- ¼ cup packed light brown sugar
- 2 tablespoons oyster sauce
- 1½ teaspoons black pepper
- 1½ teaspoons kosher salt
- 6 garlic cloves
- Zest of 3 limes
- 4 lemongrass stalks, chopped
- 3 pounds boneless tri-tip steak, cut into medium-sized (about 1½-inch) cubes
- Neutral cooking oil (grapeseed or canola oil), for grilling
- 1 bunch scallions, finely chopped
- ⅓ cup vegetable oil
- ⅓ cup unseasoned rice vinegar
- 2 tablespoons chili oil
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt
Instructions Preview
- Make the marinated beef: Place the cilantr…
- Place the steak in a large bowl, and pour …
- Make the spicy scallion oil: Stir together…
…and 4 more steps
Recipe by: Brandon Gouveia • From: Tasty
