Ingredients
- 1 large fresh lemongrass stalk, tough outer leaves discarded
- 1 tablespoon coriander seeds
- 2 tablespoon minced peeled ginger
- 2 tablespoon minced garlic
- 1 tablespoon large shallot, minced
- 2 tablespoon fresh jalapeño chiles, minced (3 tablespoons), including seeds
- 2 tablespoon asian sesame oil
- 2 teaspoon kosher salt
- 2 teaspoon white pepper
- 3 tablespoon vegetable oil
- 1 pound sirloin tip, trimmed and cut into 1-inch chunks
Preparation
Baking Directions:
Special equipment: An electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutesMince 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 cup spice paste in a large bowl and thread chunks 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.
Cooks’ Notes: Kebabs can be grilled on a gas grill.
Preheat all burners on high, covered, 10 minutes.
Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare.
• Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.
• Spice paste keeps, covered and chilled, up to 1 week