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Dressing: Whisk chiles, lime juice, oil, onion, and honey in a small bowl to combine; season with salt.
Skewers and assembly: Purée lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add meat and toss to coat completely. Cover with a large plate and let sit at room temperature at least 4 hours or chill up to 1 day.
Prepare a grill for medium-high heat; oil grate. Drain marinade from meat and thread meat onto skewers; season lightly with salt. Grill, turning every 1–2 minutes, until meat is browned all over and firm around edges with just a bit of bounce in the center when gently pressed, 6–8 minutes for medium.
Transfer skewers to plates. Drizzle with dressing and scatter some cilantro over.