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1. Trim the tough outer layers of the lemongrass, then finely mince the tender inner parts along with the garlic, ginger, and red Thai chile.
2 piece lemongrass stalks,
3 clove garlic cloves,
2 tbsp fresh ginger,
1 piece red Thai chile
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2. In a bowl, whisk together the minced aromatics with lime zest, half of the lime juice, light coconut milk, soy sauce, maple syrup, toasted sesame oil, neutral oil, ground coriander, ground white pepper, and salt until combined.
1 tsp lime zest,
2 tbsp fresh lime juice,
0.5 cup light coconut milk,
3 tbsp soy sauce (gluten-free tamari),
1 tbsp maple syrup,
1 tbsp toasted sesame oil,
2 tbsp neutral oil (avocado or canola),
1 tsp ground coriander,
0.2 tsp ground white pepper,
0.5 tsp fine sea salt
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3. If using wooden skewers, soak them in water so they do not burn on the grill.
2 tbsp water,
8 piece wooden skewers
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4. Blanch the broccoli florets in boiling salted water until bright green and just tender, then drain and cool under cold running water; pat dry thoroughly.
3 cup broccoli florets,
0.5 tsp fine sea salt,
2 tbsp water
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5. Cook the frozen edamame in simmering water until just tender, then drain, rinse under cold water, and pat very dry.
2 cup frozen shelled edamame,
2 tbsp water
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6. Toss the broccoli florets and edamame in a shallow dish with most of the lemongrass marinade, reserving a small amount for brushing while grilling; marinate in the refrigerator, turning once, then drain off excess marinade.
3 cup broccoli florets,
2 cup frozen shelled edamame
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7. Thread the broccoli and edamame tightly onto the soaked skewers, pressing the vegetables close together so they form compact, grillable logs.
3 cup broccoli florets,
2 cup frozen shelled edamame,
8 piece wooden skewers
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8. Preheat a grill or grill pan over medium-high heat and lightly oil the grates if needed.
2 tbsp neutral oil (avocado or canola)
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9. Grill the skewers, turning every few minutes and brushing with the reserved marinade, until the broccoli is charred in spots and the edges are caramelized.
3 cup broccoli florets,
2 cup frozen shelled edamame,
8 piece wooden skewers
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10. While the skewers grill, blend the remaining lime juice with rice vinegar, a spoonful of the grilled marinade if available, fresh cilantro leaves, water, and a pinch of salt until smooth, adjusting the consistency with a little more water if needed.
2 tbsp fresh lime juice,
0.5 tsp fine sea salt,
2 tbsp rice vinegar,
0.5 cup fresh cilantro leaves,
2 tbsp water
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11. Transfer the grilled skewers to a platter, drizzle or serve alongside the lime-chile dip, garnish with extra cilantro if desired, and serve with lime wedges for squeezing at the table.
3 cup broccoli florets,
2 cup frozen shelled edamame,
0.5 cup fresh cilantro leaves,
4 piece lime wedges (to serve),
8 piece wooden skewers
