Image: Brittany via Eating Bird Food


  • 2 sticks of lemongrass, white parts only, plus 6 extra lemongrass sticks, to use as skewers
  • 4 cloves garlic, roughly chopped
  • brown onion, roughly chopped
  • 1 large red chilli, seeded and finely chopped
  • 1 teaspoon coconut sugar or maple syrup
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos or tamari
  • freshly ground black pepper, to taste
  • 500 g (1 lb 2 oz) pork or beef mince


  1. Lightly crush the 2 white parts of the lemongrass with the flat of a knife, then finely chop.
  2. Mix the lemongrass, garlic, onion, chilli, coconut sugar, fish sauce, coconut aminos and pepper in a blender or food processor to form a paste.
  3. Mix the paste through the mince, cover and refrigerate for at least 2 hours or overnight.
  4. Mould the meat over the lemongrass skewers and grill for 2-4 minutes on each side or until cooked through. Serve with a salad.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.