Past Recipes
Lemongrass Lamb Skewers

Lemongrass Lamb Skewers with Roasted Brussels Sprouts and Peanuts

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After years of embracing citrusy, aromatic lemongrass, we’ve decided to experiment with a new use of the ingredient—with elegant (and delicious) results! In this Asian-inspired meal, lemongrass does double duty as a skewer for lamb and beef kebabs while infusing the meat with its signature flavor. The tender meat is baked alongside sesame, soy, and honey-laced Brussels sprouts and served over basmati rice with a drizzle of Sriracha on top.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 800
  • Protein 39g
  • Total Carb 77g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemongrass stalks
    • 3
    • lemongrass stalks
  • ground turmeric
    • 1/8 teaspoon
    • ground turmeric
  • sugar in the raw
    • 1 packet
    • sugar in the raw
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • rice wine vinegar
    • 2 teaspoons
    • rice wine vinegar
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • Brussels sprouts
    • 8 ounces
    • Brussels sprouts
  • Sriracha
    • 2 packets
    • Sriracha
  • basmati rice
    • 3/4 cup
    • basmati rice
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • shallot
    • 1
    • shallot
  • gluten-free soy sauce
    • 4 packets
    • gluten-free soy sauce
  • ground coriander
    • 1/4 teaspoon
    • ground coriander
  • ground cumin
    • 1/8 teaspoon
    • ground cumin
  • peanuts
    • 2 tablespoons
    • peanuts

What You’ll Need

  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 2 baking sheets
  • aluminum foil

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse Brussels sprouts and halve lengthwise through roots. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan. Peel shallot and mince. Halve lemongrass stalks crosswise to create 6 short skewers. Then, using a knife tip, make short and shallow vertical cuts in each skewer—this helps release the herb's citrusy aroma and flavor.

  3. Form Lamb Skewers

    Form Lamb Skewers

    In a medium bowl, combine spice mix, shallot, 2 packets soy sauce, and half of sugar. Pat beef and lamb dry with paper towel and add to bowl. Using your hands, mix well, then divide into 6 equal pieces. Form beef and lamb into 1 inch-thick kebabs, shaping around lemongrass skewers. Arrange on 1 baking sheet in a single layer, and set aside until Brussels sprouts are ready to roast.

  4. Prepare Brussels Sprouts

    Prepare Brussels Sprouts

    Line a separate baking sheet with foil, add Brussels sprouts, and toss with sesame oil, rice wine vinegar, remaining soy sauce, and remaining sugar. Arrange cut-side down in a single layer, spacing apart as much as possible.

  5. Roast Skewers and Sprouts

    Roast Skewers and Sprouts

    Transfer baking sheets with lamb skewers and Brussels sprouts to oven together, and roast until lamb is browned and cooked through, 11-13 minutes. (P.S. This is a great time to get a head start on dishes.) Then, remove baking sheet with skewers from oven, leaving Brussels sprouts behind to continue roasting until browned and tender, 4-5 minutes more.

  6. Plate Lamb Skewers

    Plate Lamb Skewers

    Once Brussels sprouts have finished roasting, taste and add salt as desired, then divide between serving plates. Serve with lemongrass lamb skewers and rice. Drizzle over Sriracha, garnish with peanuts, and dig in!

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