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Lemongrass, Ginger, and Coconut Grassfed Beef Kabobs Recipe

As the weather starts to cool down ever so slightly here in Texas, cooking outdoors is enjoyable again! These grassfed kabobs are super easy, yet so delicious. If you're in our Grassroots Meat Club you've probably received our kabob meat, cut from the sirloin. This lean cut takes super well to marinades, but if you have another steak on hand, such as a flat iron or hanger, it'll work exceptionally well. This marinade comes together super quickly in the blender – creamy coconut milk, fresh citrusy lemongrass, a little heat from a serrano pepper, ginger, garlic, and a touch of rice vinegar. Marinate the meat for 4 to 24 hours and when you're getting ready to cook, whisk up a quick honey lime vinaigrette for drizzling overtop the kabobs before serving. Serve alongside steamed jasmine rice or a fresh salad – talk about an easy weeknight dinner. Let's get cooking!

Serves 2-3


For the Kabobs – 

  • 1 – 1.5 Lb. 1915 Farm Grassfed Kabob Meat, Flat Iron Steak, or Hanger Steak
  • 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
  • 1 serrano pepper, roughly chopped
  • 1 2" piece ginger, peeled, thinly sliced
  • 4 garlic cloves
  • 1 13.5-oz. can unsweetened full-fat coconut milk
  • ⅓ cup seasoned rice vinegar
  • Kosher salt, to taste
  • Cilantro, finely minced (for serving)
  • 3-4 metal skewers (if using bamboo, soak in water for 30 minutes before cooking)

For the Vinaigrette – 

  • ¼ cup fresh lime juice (from about 3 limes)
  • 1 serrano pepper, chopped
  • 2 Tbsp red onion, finely minced
  • 2 Tbsp olive oil
  • 2 tsp honey
  • Kosher salt, to taste


For the Kabobs – 

Remove meat from package and pat dry with a paper towel. Trim down to uniform pieces and season with kosher salt on all sides. To a blender, add lemongrass, serrano peppers, ginger, garlic, coconut milk, and rice vinegar. Purée until smooth. 

Add meat to a medium bowl or container and pour marinade over. Cover and chill for at least 4 hours, up to 24 hours. If using leaner cuts like kabob meat (sirloin), marinate about 8 hours for best results.

For the Vinaigrette – 

In a small bowl (or mason jar with lid), combine lime juice, diced serrano peppers, red onion, olive oil, and honey. Whisk (or shake in jar) to combine and season with a large pinch of salt. Set aside until ready to serve.

Prepare a grill for medium-high heat. Drain marinade from meat and thread meat onto skewers. Season lightly with salt.

To Cook – 

Grill kabobs, turning every 1–2 minutes, until meat is cooked to desired temperature, 125–130° degrees for medium-rare.

Remove to a plate, drizzle vinaigrette over the kabobs and garnish with cilantro. Excellent with steamed Jasmine rice or a fresh salad.

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm⁣

P.S. If you love our grassfed beef – consider subscribing to the Grassroots Meat Club  (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!⁣

Recipe from Bon Appetit

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