Sourgrass, also known as Oxalis, is a delightful wild plant celebrated for its tangy, lemon-like flavor derived from the oxalic acid in its leaves. Beyond its zesty taste, sourgrass is rich in vitamin C and antioxidants, making it a nutritious addition to your culinary creations.

Identifying Sourgrass

Identifying sourgrass is straightforward with these key characteristics:

• Leaves: Each stem of sourgrass bears three heart-shaped leaflets, akin to clover.

• Flowers: The plant blooms small, yellow flowers with five petals in clustered arrangements.

• Stems: Its stems are often reddish and succulent, enhancing its distinct appearance.

• Taste: To confirm you've found sourgrass, taste a leaf for its bright, tangy flavor reminiscent of lemon.

About the Recipe

A delicious and flavorful dish that features marinated beef skewers grilled to perfection alongside colorful vegetables. These kabobs are bursting with savory flavors, complemented by the tangy zest of sourgrass. Served with a refreshing sourgrass dipping sauce, these kabobs make for a festive and satisfying meal that's perfect for outdoor gatherings or weeknight dinners. Fire up the grill and enjoy the tantalizing aroma and taste of these mouthwatering kabobs!

Ingredients

For the Beef Kabobs:

• 1 1/2 lbs (680g) beef sirloin or tenderloin, cut into 1-inch cubes

• 2 bell peppers (any color), cut into chunks

• 1 large red onion, cut into chunks

• 8-10 cherry tomatoes

• Wooden or metal skewers, soaked in water if wooden

For the Marinade:

• 1/4 cup soy sauce

• 2 tablespoons olive oil

• 2 tablespoons Worcestershire sauce

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

For the Sourgrass Dipping Sauce:

• 1/2 cup Greek yogurt

• 1/4 cup chopped sourgrass leaves

• 1 tablespoon lemon juice

• 1 teaspoon honey

• Salt and pepper to taste

Instructions

1. Prepare Marinade: Whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, dried thyme, dried rosemary, salt, and pepper in a bowl to make the marinade.

2. Marinate Beef Cubes: Place beef cubes in a shallow dish or resealable plastic bag. Pour marinade over them, ensuring even coating. Cover the dish or seal the bag, and refrigerate for at least 1 hour, or overnight for maximum flavor.

3. Mix Sourgrass Dipping Sauce: In a small bowl, combine Greek yogurt, chopped sourgrass leaves, lemon juice, honey, salt, and pepper for the sourgrass dipping sauce. Stir well to incorporate all ingredients. Cover bowl and refrigerate until ready to serve.

4. Preheat Grill: Preheat the grill to medium-high heat.

5. Assemble Beef Skewers: Thread marinated beef cubes, bell pepper chunks, red onion chunks, and cherry tomatoes onto skewers, alternating between ingredients.

6. Grill the Beef Kabobs: Place assembled beef kabobs on a preheated grill. Grill for 8-10 minutes, turning occasionally, until beef is cooked to the desired level of doneness and vegetables are tender and slightly charred. Remove grilled beef kabobs from the grill and transfer to a serving platter.

7. Serve: Serve hot alongside the sourgrass dipping sauce.

Join Our Foraging Classes & Explore More

Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.

Join our foraging class and consider buying the book for further inspiration!