Grilled beef and spring onion skewers

Tasty, Asian fusion flavours. Try these grilled beef and spring onion skewers for something a little different at your next BBQ or soiree.

  • Prep Time

    15 Minutes
  • Cook Time

    10 Minutes
  • Serves

    4 People


  • 750g lean minced beef
  • 2 bunches spring onions
  • 2 tablespoons fish sauce
  • 1 teaspoon caster sugar
  • 1 bullet chilli very finely chopped
  • 3 tablespoons coriander finely chopped
  • ½ teaspoon salt
  • 2 tablespoons sesame oil

to serve

  • Coriander leaves
  • Sliced chilli
  • Sweet chilli sauce

You'll Need

  • 8 soaked bamboo skewers
  • Multix Alfoil
  • Multix Cling


  1. Preheat over head grill or BBQ to medium high.
  2. Soak the skewers in water. Clean and trim the roots of 8 of the larger spring onions and cut them all to the same length (about 17-18cm). Skewer each one lengthwise with a soaked skewer leaving the end of the skewer outside the green end of the spring onion and the sharp point in the white end. In a large bowl add the beef mince, fish sauce, sugar, 4 finely sliced spring onions, chopped coriander, salt and chilli. Use your clean hands to mix vigorously for about 3-4 minutes until the mixture becomes sticky. Divide the mixture into eight and make a flattened patty in your hand with one of the portions.
  3. Place the skewered spring onion in the middle and press the meat mixture round the onion to form a sausage shape leaving about 10cm of green onion and skewer sticking out the end. Repeat with the others. Cut squares of Multix Alfoil and wrap them round the spring onion section to form a heat shield. Brush lightly with sesame oil and either BBQ or grill turning regularly until golden and just cooked through.
  4. Serve hot with rice, steamed vegetables and chilli sauce.