Beef Skewers

Method

Cut the beef into 3cm cubes. Combine shallots, garlic, lemongrass, fish sauce, palm sugar, coriander, turmeric, white pepper and coconut milk in a bowl to create the marinade. Add the beef cubes and toss well to coat evenly, then refrigerate for at least 2 hours or overnight for best flavour. Thread 6-7 beef pieces onto each soaked wooden skewer, leaving small gaps between pieces. Heat a charcoal grill or cast iron griddle over high heat until smoking, then grill the skewers for 8-10 minutes, turning frequently, until the beef is caramelised on all sides and cooked to your preference. Rest for 2 minutes before serving with lime wedges and a dipping sauce of fish sauce mixed with fresh chilli and lime juice.