Lao style Tortilla Kebab Skewers
The viral tortilla kebab skewer trend gets a Lao twist with this recipe. The filling is inspired by Lao sausage, making these skewers incredibly aromatic. The tortillas soak up all the flavors while adding a chewy bite with a lightly flaky texture. They’re best enjoyed with Lao tomato dip and sticky rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-½ pound ground pork
- ⅓ cup shallot minced
- 3 tbsp Lemongrass minced
- 2 tbsp green onion diced
- 2 tbsp cilantro diced
- 2 tbsp Galangal minced
- 3 Garlic cloves minced
- 1 tsp lime leaves minced
- 2 fresh bird eye chili minced
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- ½ tbsp padaek
- 1/2 tsp salt
- ½ tsp sugar
- 1/2 tsp black pepper
- 5 Large tortillas, 13 inch diameter
- 6 bamboo skewers
Instructions
- 1
In a large bowl, combine the ground pork with the shallots, lemongrass, green onion, cilantro, galangal, garlic, lime leaves, peppers, oyster sauce, fish sauce, padaek, salt, sugar, and black pepper. Mix thoroughly with gloved hands, then cover and refrigerate.
- 2
Stack the tortillas, then cut them into 10-inch squares. Divide the pork mixture into 5 equal portions (about 5.8 ounces each). Take one tortilla square and spread one portion of the pork mixture evenly across the surface in a thin layer. Repeat with the remaining tortillas and stack them on top of each other.
- 3
Cut the layered stack into 5 equal strips. Turn the strips on their sides and press them together so they stick. Insert skewers evenly through the layers from bottom to top, cut the strips evenly making 6 skewers in total.
- 4
Place the skewers on a pre-oiled grill. Cook for about 5 minutes per side (20 minutes total), until the tortillas are crispy and the meat is fully cooked.
- 5
Serve hot with sticky rice and jeow mak len.