Beef on a Stick

Grilled Cambodian style steak on sticks are a fun and tasty treat to share with friends and family. 

Saich Ko Chrawkak – Absolutely the most favorite Cambodian appetizer
Prep Time: 45 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: Cambodian
Keyword: Beef, Kabob, Kroeung Prawlak, Steak
Servings: 20
Calories: 123kcal
Author: Channy Laux


  • Bamboo skewers



  • Soak the round-end of bamboo skewers in a cup of warm water (to prevent burning while cooking).
  • In a large bowl mix Kroeung Prawlak with oil, then add beef and mix well.
  • Slide the meat onto skewers, ensuring skewer is not exposed between the pieces of meat. Notice, the meat gets marinated by the process of skewing it onto the sticks.
  • Grill over medium high heat for about 5 minutes on each side.

Nutrition Facts

Calories: 123kcal | Carbohydrates: 2g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 32mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Calcium: 16mg | Iron: 1mg


Serve with Freshly Pickled Vegetables, or papaya salad and your favorite cold beer. 
Tip: Skewered meat can be prepared ahead and frozen for future use.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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