Cambodian Grilled Lemongrass Beef Skewers

seriouseats.com

eltio

4 tablespoons minced fresh lemongrass from tender inner core of 2 to 4 stalks

3 fresh bay leaves, fibrous string removed from each leaf and roughly chopped

2 teaspoons fresh thyme leaves

1 teaspoon lemon zest

1 teaspoon lime zest

2 teaspoons diced fresh peeled ginger

8 medium garlic cloves, crushed

1 ½ teaspoons turmeric powder

1 ½ teaspoons fresh juice from 1 lemon

1 teaspoon kosher salt

1 tablespoon sugar

1 teaspoon cinnamon

1 pound beef sirloin or flank steak, sliced into ⅛-inch thick strips

2 teaspoons Asian fish sauce

1 tablespoon vegetable or canola oil

Bamboo skewers, soaked at least 2 hours or overnight

Type of fire: Direct

Grill heat: medium-high

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