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Photo of Lemongrass beef skewers with fried rice by WW

Lemongrass beef skewers with fried rice

Total Time
1 hr 10 min
50 min
20 min
Threading your meat mixture onto lemongrass skewers amps the freshness of these juicy kebabs. A side of home-made fried rice is the ultimate companion


Fresh lemongrass

4 piece(s)

Lean beef mince, raw

300 g

Pork mince, raw

300 g


2 clove(s), crushed

Soy sauce

1 tbs, (dark)

Fish sauce

¼ cup(s), (60ml)

Fresh coriander

½ cup(s), chopped

Fresh red chilli

2 whole, finely chopped

Vegetable oil

1 tbs

Cooked brown rice

2 cup(s), (340g)


1 medium, cut into thin matchsticks

Soy sauce

1 tbs, (light)

Green shallot(s)

2 individual, (green) thinly sliced


1 medium, wedges, to serve


  1. Peel outer layers from lemongrass. Trim ends and cut in half to make eight 16cm-long skewers.
  2. Place beef, pork, garlic, dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon coriander and half the chilli in a medium glass or ceramic bowl. Mix well for 3–4 minutes or until ingredients bind together. Cover and refrigerate for 30 minutes.
  3. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add rice, carrot, light soy sauce, and remaining chilli and fish sauce. Stir-fry for 5–6 minutes or until carrot is tender. Add shallots and remaining coriander and toss until heated through. Remove from heat. Cover to keep warm.
  4. Divide beef mixture into 8 even portions. Using damp hands, mould each portion around a lemongrass skewer in a sausage shape. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook skewers, turning occasionally, for 8–10 minutes or until cooked through. Serve lemongrass skewers with fried rice and lime wedges.


TIP: You can use wooden skewers instead of lemongrass skewers. Add 1 tablespoon finely chopped fresh lemongrass to the mince mixture for flavour.Lemongrass is a tropical grass that is used in many South-east Asian dishes to add a zesty lemon flavour. Store wrapped in plastic in the crisper of your fridge.