Active Time

　　50 min

　　Total Time

　　50 min

　　This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

　　

Ingredients

Makes 4 servings

　　1 large fresh lemongrass stalk, tough outer leaves discarded

　　1 tablespoon coriander seeds

　　2 tablespoons minced peeled ginger

　　2 tablespoons minced garlic

　　1 large shallot, minced

　　2 fresh jalapeño chiles, minced (3 tablespoons), including seeds

　　2 tablespoons Asian sesame oil

　　2 teaspoons kosher salt

　　2 teaspoons white pepper

　　3 tablespoons vegetable oil

　　1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks

　　

Special Equipment

an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

　　

Step 1

Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.

　　

Step 2

Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.

　　

Step 3

Prepare grill for direct-heat cooking with medium-hot charcoal.

　　

Step 4

Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.

　　

Step 5

Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

　　Cooks' notes:

　　•Kebabs can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare. •Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.

　　•Spice paste keeps, covered and chilled, up to 1 week.