Date Night

Impossible™ Lemongrass Skewers

8 Servings

12 Ingredients

By Impossible™ Foods Chef

J. Michael Melton

40’ Total time=15’ Cooking + 25’ Preparation

Experience the vibrant flavors of Southeast Asia with Impossible Beef Lemongrass Skewers. For this dish, we recommend a quick trip to the supermarket for two items: lemongrass and Sambal Chile Paste. Lemongrass is available in dried or paste form, and either is acceptable here. Sambal Chile Paste is a spicy paste originally from Indonesia.

Succulent and savory, each bite combines the juicy umami of Impossible Beef with the zesty essence of lemongrass complemented by hints of garlic, ginger, and a touch of chili heat. Grilled to perfection, these skewers boast a tantalizing caramelized exterior that gives way to a tender, melt-in-your-mouth texture. Don't take our word for it, but this dish might just transport you to the streets of Thailand. Enjoy.

This recipe is made with Impossible™ Beef Made From Plants

Nutritional information Where to buy

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12 Ingredients

12 oz Impossible™ Beef Meat From Plants
Lemongrass, 1 Tablespoon
Ginger, 2 Tablespoons
Garlic, 6 Cloves
Cilantro, 1 Tablespoon
Mint, 1 Tablespoon
Hoisin, 2 Tablespoons
Rice Wine Vinegar, 2 Tablespoons
Dark Brown Sugar, 3 Tablespoons
1/2 cup Crunchy Peanut Butter
Kosher Salt, 0.5 Teaspoon
8 Wooden Skewers

How to prepare

Step 1: PREP THE INGREDIENTS

Mince the lemongrass, ginger, garlic, cilantro, and mint.

Step 2: MAKE THE SKEWERS

Reserve half of the minced ginger and garlic for the peanut sauce. Combine Impossible Beef and the remaining minced ginger and garlic with the lemongrass and salt, and mix until well combined. Divide into 8 equal portions and form into long, flat patties. Rinse the skewers with water and dry them off with a paper towel. Insert the skewers into the Impossible Beef patties.

Step 3: MAKE THE PEANUT SAUCE

Combine the reserved ginger and garlic with the cilantro, mint, hoisin sauce, rice wine vinegar, dark brown sugar, and crunchy peanut butter, and mix until fully incorporated. Set aside to let the ingredients bloom in the sauce. This sauce can be made 24 hours in advance, and kept refrigerated until ready to serve.