While lemongrass looks more like a green onion than a lemon, this tropical stalk has a lovely flavor combining the citrus tartness of lemon and the herbaceous brightness of mint. The flavor is distinct but not overpowering. It’s often used in Vietnamese, Thai, Indian and Indonesian cooking, to flavor curries, salads, soups, deserts and teas. It’s even delicious in cocktails!
Lemongrass can be a bit intimidating if you’ve never cooked with it before, but it’s actually a simple ingredient to work with. It can be found in most Asian markets, but also many specialty foods stores and some grocery stores as well. Or try growing it in your home garden! For this marinade, look for fresh lemongrass, choosing pieces that have firm, pale stalks and long green leaves, avoiding mushy stalks or brown leaves.
To prepare, chop the long leaves off of the stalks and discard them. Peel the tough layers off the outside of the stalks, revealing the beautiful pale green centers. Then roughly chop the stalks and you’re ready to get grilling. This lemongrass marinade is a tasty start to any protein from beef to fish, and wonderful for coating veggies.
Recipe Difficulty: Easy
Course: Entrée, Appetizer, Side
Prep Time: 15 minutes
2 stalks lemongrass, stalks only, chopped
4 cloves garlic, minced
1 shallot, minced
1 tsp. ginger root, minced
4 tbsp. avocado oil
3 tbsp. lime juice
2 tbsp. soy sauce
2 tsp. brown sugar
- Add all ingredients to a small mixing bowl and whisk to combine, stirring until sugar is completely dissolved.
- Transfer marinade to a large resealable bag and add preferred protein; let marinate for at least 2 hours to overnight.
- Remove protein when marinated and grill until cooked.