Grilled Beef in Vine Leaves


  • 250 g (1/2 lb) Rump steak,finely chopped
  • 60 g (2 oz) Pork fat, finely chopped
  • 2 stalks Lemon grass, finely chopped
  • 1 clove Garlic, finely chopped
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cinnamon
  • 2 teaspoons Five spice powder
  • 1 teaspoon Palm or golden caster sugar
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

  • 16 Vine leaves, thoroughly washed, if packed in brine
  • 2 tablespoons Vegetable oil, for brushing


  1. Mix the ingredients in a large bowl. 
  2. Cover and leave to marinade overnight in the refrigerator. 
  1. Place a vine leaf flat on a board and put a heaped teaspoon of filling about one-third of the way up. 
  2. Fold the sides over and then roll up the leaf neatly from the bottom. 
  3. Repeat with the remaining vine leaves and filling. 
  4. When you have stuffed all the vine leaves, brush them with a little oil and grill them under a preheated grill for about 10 minutes, turning from time to time.