If you’re a fan of bold, aromatic flavors and crave a grill-friendly dish that practically guarantees rave reviews, you need these Coconut and Lemongrass Steak Skewers in your dinner rotation. This dish captures the essence of Southeast Asian cuisine with its irresistible combination of creamy coconut, citrusy lemongrass, and succulent, juicy steak, all brought together over the smoky char of the grill. Whether you’re planning a backyard feast or simply want to liven up a weeknight meal, these skewers transform humble ingredients into a show-stopping main course bursting with color, texture, and flavor.

Coconut and Lemongrass Steak Skewers Recipe - Recipe Image

Ingredients You’ll Need

The magic of Coconut and Lemongrass Steak Skewers comes from a handful of fresh, vibrant ingredients that each play a starring role. You don’t need a lot, but quality and freshness are key to unlocking that signature taste and tender, juicy bite.

Sirloin Steak: Look for well-marbled sirloin or flank steak for best flavor and tenderness; cut into 1-inch cubes for even cooking.
Coconut Milk (Full-Fat): Adds creamy richness and subtle sweetness that soaks into the steak for a beautifully tender result.
Soy Sauce (or Coconut Aminos): Provides that essential savory umami kick; use coconut aminos if you want to keep it gluten-free.
Fish Sauce: Just a tablespoon lends authentic Southeast Asian depth without overpowering the marinade.
Honey: Balances the salty and tangy elements with a touch of natural sweetness and helps with caramelization on the grill.
Lemongrass: Fresh lemongrass brings an unmistakable citrusy, almost floral brightness—if often tricky to chop, try lemongrass paste for ease.
Garlic: Two minced cloves infuse sharp aroma and warmth, rounding out the marinade’s profile.
Fresh Ginger: Grated ginger delivers zesty heat and a little bite to the marinade, balancing the coconut’s creaminess.
Lime Juice: A splash of tangy lime juice brightens the entire dish just before grilling and serving.
Ground Coriander: This earthy spice accentuates the lemongrass and coconut, giving depth to every bite.
Chili Flakes (Optional): Add a pinch or more for a pleasant, gentle heat—but you can skip it if you prefer a milder dish.
Salt and Pepper: Season to taste; just a bit sharpens and lifts the coconut’s sweetness.
Wooden or Metal Skewers: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill; metal skewers need no prep.
Fresh Cilantro: Chopped cilantro finishes the skewers with fresh, vibrant color and herbaceous lift.
Lime Wedges: Serve on the side for an extra zing of freshness to squeeze just before digging in.

How to Make Coconut and Lemongrass Steak Skewers

Step 1: Whisk Up the Marinade

Grab a medium-sized bowl, and whisk together the coconut milk, soy sauce (or coconut aminos), fish sauce, honey, minced lemongrass, garlic, grated ginger, lime juice, coriander, chili flakes, and a generous pinch of salt and pepper. This marinade is the soul of your Coconut and Lemongrass Steak Skewers—it smells heavenly and comes together in seconds.

Step 2: Marinate the Steak

Add your cubed steak to the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least an hour (longer if you have time, up to 4 hours). This soak allows all those aromatic flavors to work their magic, resulting in steak that’s juicy, savory, and fragrantly infused with coconut and lemongrass.

Step 3: Prep the Grill & Skewers

While your steak is marinating, preheat your grill or a grill pan to medium-high heat. If you’re using wooden skewers, make sure they’ve soaked in water for at least 30 minutes to prevent scorching. This step also gives you an excuse to set the table, whip up a fragrant jasmine rice, or just enjoy the anticipation!

Step 4: Assemble the Skewers

Thread the marinated steak cubes onto your skewers. Pack them together fairly snugly, but don’t overcrowd—the goal is just enough space for the heat to reach every side so you get that perfect, even char.

Step 5: Grill to Perfection

Place your skewers over the hot grill. Grill for 3–4 minutes per side, turning once, until they’re beautifully caramelized on the outside and cooked to your preferred level inside. If you want even more flavor, brush a little of the leftover marinade onto the skewers as they cook—just make sure it’s been brought to a boil for food safety.

Step 6: Rest, Garnish & Serve

Once the grilling is done, let the skewers rest for a few minutes to keep them juicy. Shower with freshly chopped cilantro and lay out plenty of lime wedges. Serve the Coconut and Lemongrass Steak Skewers piping hot, ready for everyone to devour.

How to Serve Coconut and Lemongrass Steak Skewers

Garnishes

A handful of fresh cilantro is more than just a pretty finishing touch—it adds a burst of herbal freshness that lifts the flavors. Lime wedges are a must for squeezing over the steak right before eating, amplifying that gorgeous Thai-inspired zing. For extra color, you can also sprinkle on some thinly sliced red chili or scallions.

Side Dishes

Coconut and Lemongrass Steak Skewers sing when paired with steaming jasmine rice or fluffy coconut rice, which soak up the fragrant juices. Grilled vegetables—like charred asparagus, zucchini, or bell peppers—make for a colorful, balanced plate. You could even serve them with a crisp Thai cucumber salad for a refreshing crunch alongside the rich, savory steak.

Creative Ways to Present

If you’re feeling playful, try serving the skewers on a bed of baby greens with mango slices for a summery steak salad, or place them upright on a platter surrounded by pickled veggies for an interactive, party-friendly spread. Serving buffet-style with a bowl of sweet chili dipping sauce and extra lime wedges transforms these skewers into everyone’s favorite centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftover Coconut and Lemongrass Steak Skewers, simply slide the steak off the skewers and place it in an airtight container. Refrigerate for up to 3 days; the flavor stays absolutely vibrant, and the tenderness holds up well, even after chilling.

Freezing

You can freeze cooked steak pieces by laying them in a single layer on a baking sheet until frozen, then transferring to a freezer-safe bag or container. The aromatic coconut and lemongrass flavors still shine when reheated—just note the herbs won’t be quite as bright as when freshly made. Freeze for up to 2 months for a convenient, flavor-packed meal any time.

Reheating

To reheat, let the steak thaw in the fridge overnight if frozen. Warm in a skillet over low heat with a splash of coconut milk or water, just until heated through, to keep the steak moist. You can also pop them into a preheated oven at 325°F for few minutes, or give them a quick zap in the microwave. Always add fresh cilantro and lime after reheating for that signature finish.

FAQs

Can I substitute the steak with another protein?

Definitely! This marinade works exceptionally well with chicken thighs, shrimp, or even portobello mushrooms for a vegetarian version. Just adjust the marinating and grilling times as needed—chicken takes a bit longer, shrimp just a few minutes per side.

How spicy are these Coconut and Lemongrass Steak Skewers?

The recipe is mild, with just a hint of chili if you add it, but you can control the heat to your liking. Add more chili flakes or serve with sriracha if your household loves spice, or leave them out for a milder, family-friendly flavor.

Is there a vegetarian or vegan version?

Absolutely! Try using extra-firm tofu or hearty portobello mushroom chunks in place of steak. Swap out fish sauce for a vegan version or use extra soy sauce. The coconut and lemongrass flavors work beautifully with plant-based proteins.

What if I don’t have a grill?

No grill? No problem! These Coconut and Lemongrass Steak Skewers cook up beautifully on a stovetop grill pan or under the broiler. Just keep an eye on them and turn the skewers to ensure that perfect caramelization and even cooking.

Can I marinate the steak overnight?

Marinating for 1 to 4 hours is ideal, but you can extend it up to 8 hours if needed for convenience. For super long marinating (more than 8 hours), the acid in the lime can start to change the steak’s texture, so hold back the lime juice and add it just before grilling if prepping way ahead.

Final Thoughts

If you’re looking to impress or just treat yourself to something truly special, you’ll adore Coconut and Lemongrass Steak Skewers. The dish is a vibrant dance of creamy, herby, and zesty flavors that never fails to delight. Don’t wait for a special occasion to fire up the grill—give this recipe a try, share it with friends, and watch it become a new favorite at your table!

Coconut and Lemongrass Steak Skewers Recipe