My dad loves to cook too, and he came up with this recipe after developing a keen taste for Asian flavors like lemongrass, cilantro and fish sauce. You can pan grill/sear this without skewering them, but for best results, you’ll need to barbeque!
In a mortar, pound lemongrass, garlic, shallots, chili pepper and cilantro root to a thick paste (if you don’t have a mortar, you can also use a mini processor). Add fish sauce, honey and shoyu. Marinate meat in the sauce for at least 4 hours or up to 1 day.
If using wooden skewers, pre-soak them in water for at least 30 minutes to avoid burning them on the grill. Skewer the meat and grill on medium heat until thoroughly cooked and nicely charred.