Sugarcane skewered adds a lot of sweetness and authentic touch, but wooden skewers make a fine stand- in – just soak them in water for 20 minutes before using.
This is a recipe I found in Martha Stewart Magazine. You can make the kebabs any size you like.
For the Dipping Sauce
- 1/4 cup Asian fish sauces
- 1/4 cup water
- 2 tbsp fresh lime juice
- 2 tsp sugar
- 1 tsp rice- wine vinegar
- 2 cloves garlic, crushed
- 1 tsp finely chopped Thai chile
FOR THE KEBABS
- 2 slices white bread, torn into large pieces
- 1/4 cup whole milk
- 1 1/4 lb lean ground beef
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1/2 tsp crushed jalapino
- 1 small onion, coarsely chopped
- 1 large egg
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 3 tbsp finely chopped fresh lemon grass
- 3 tbsp chopped fresh basil
- 3 tbsp chopped fresh cilantro
- 1 tsp finely chopped Thai chilli
- 12 skewers (5 inch each) fresh sugar cane
- 1 head boston lettuce, leaves separated
- Vegetable oil cooking spray
- Fresh mint
- Make the dipping sauce:
- Mix together all ingredients in a bowl. Refrigerate for at least 1 hour.
- Preheat oven 450 degree, with rack in top third of oven.
- Coat a baking sheet with cooking spray.
- Pulse bread in a food processor until medium-coarse crumbs form.
- Tranfer to a bowl. Stir in the milk; let stand for 10 minutes.
- Gently mix together meat, bread mix,ginger, garlic and jalapeno , onion, egg, salt, ground pepper, lemongrass, basil, cilantro, and chili.
- Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet.
- Bake for 11 minutes.
- Heat broiler. Broil until deep golden brown, about 3 minutes.
- Discard garlic from the sauce.
Place kebabs on lettuce leaves.
Garnish with herbs.
Serve with dipping sauce.
You can use ground Lamb or ground Chicken instead of ground Beef.
I have used ground chicken for these Kebabs.
Uncooked kebabs can be frozen for up to 1 month (freeze on parchment paper-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3.
Dipping sauce can be refrigerated for up to 5 days.