Thai Lemongrass Veal Skewers

This is not really a traditional Thai staple (at least I don’t think it is).  It is my version of Thai inspired skewers.  These do not have to be made into skewers, you can make them into meatballs, burger patties, or anything else you can think of.  I just happened to put them in skewers.  I actually made 2 different skewers that day and had a double skewers pita fusion.  I’ll post the recipe for the other skewer very soon.  Lets get started; again if you do not like the pictures, you can skip to the bottom for ingredients and step-by-step.

This is about 1 kg (a bit over 2 lbs) of ground veal.  You can use less, this will make around 13-15 skewers.  You can also use different meats, I just chose to use veal.

Chop one small onion around this size.  You can use half an onion if you have bigger ones.  I know there are 2 in the picture.  I used the other onion for the other skewers I made that day.

This is lemongrass for those of you who have not seen/used it before.  You can find it in most asian supermarkets.  For this post, i don’t really want to get too detailed  into how to use/cut lemongrass but if you want to know, feel free to ask me, I will be more than happy to give you suggestions and tips on how to use/cut/cook with lemongrass.  Don’t mind the “ground lamb” in the background; I was originally going to use lamb so I had lamb in my head and wrote it down.  Finely chop the lemongrass (various methods of doing so.  Again feel free to ask me if you have questions).

In a bowl, put the ground meat in with the chopped onions and lemongrass.  Add around 3 tbsp (tablespoons) of soy sauce, 1 tbsp of fish sauce (you can find this in most Asian supermarkets), 1/2 tbsp of sugar or honey (I like honey) 3-4 cloves of finely chopped garlic, 1 tsp (teaspoon) red pepper flakes, 1/2 cup of chopped cilantro, 1/2 cup of unsweetened coconut milk, and 2 tbsp of panko breadcrumbs to help the skewers hold together.  Just add a sprinkle of salt and pepper (you won’t need a lot, the soy sauce and fish sauce will give the saltiness)

With your hands, mix it all together.  Yes, you should wear gloves; its less messy that way.  If you choose to go commando, make sure your hands are clean and you haven’t recently picked your nose or anything.  Let mixture get to know each other for 30-60 minutes.  You can do it overnight too if you want, but don’t have to.  While it marinades, you can soak skewer sticks in cold water to prevent burning.

 I ended up baking them.  If you want to bake them, pre-heat your oven to 400oF.  Form meat mixture into skewers like this.  It might be difficult because the meat keeps falling apart; you can add a bit more breadcrumbs to help the meat hold together better.  If not just play around with it, you will eventually get it.  You can scrap the whole skewers idea and form them into meatballs or burger patties as well.

Put the skewers on a baking tray.  There are only 8 there.  I tried to pan fry these suckers at first but the skewers were too and the butt end would be hanging over the side of the pan and the meat wouldn’t touch the pan.   I did 5 of them on the pan (I had to cut the skewers sticks short to fit in the pan).  This took way too long so i decided to bake them instead.  If you do decide to cook them in a pan or on the grill, you should add a bit more breadcrumbs as they might come apart when you go to flip them.  In the oven its fine because they just lay there.  Bake them into the oven for 15-20 minutes.

These are the ones I cooked on the pan.

Here I just threw everything together; those from the oven and from the pan.  Sprinkle some chopped cilantro on top.  I also recommend putting a little (or a lot) of sriracha hot sauce on top.

This is what I did that day.  Thai lemongrass veal skewers along with Indian Curry Lamb Skewers on a hot naan with half an avocado.  Topped with cilantro and Sriacha hot sauce. I should have the recipe for Curry Lamb Skewers soon. Enjoy!


1 kg (approx 2.2 lbs) of ground veal

1/2 tbsp sugar or honey

3 tbsp soy sauce

1 tbsp fish sauce

1 stalk of lemongrass

1 small onion finely chopped

3-4 cloves of garlic finely chopped

1/2 cup cilantro, chopped

1/2 cup unsweetened coconut milk

1 tsp red pepper flakes

2 tbsp panko breadcrumbs

Sriracha hot sauce (optional)

Salt and Pepper


1. Finely chop onion and lemongrass

2. In a mixing bowl, mix together ground veal, onion, lemongrass, fish sauce, soy sauce, sugar/honey, cilantro, coconut milk, red pepper flakes, panko, and garlic.  Let sit for 30 to 60 minutes.  Leave a little cilantro for end garnish

3.  Pre-heat oven to 400oF.  Form mixture onto skewers

4. Bake for 15-20 minutes

5. Sprinkle cilantro and Sriracha hot sauce (if you want to) on top and enjoy!

If you want to.  Try these skewers with the Indian Curry Lamb Skewers on naan with avocado and Sriracha hot sauce.


One response to “Thai Lemongrass Veal Skewers

  1. Pingback: Indian Curry Lamb Skewers « Case of the Munchies·

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