Lemongrass is one of my favourite flavours, so I love these tasty barbecued chicken skewers. In Vietnam they cook over an open flame, which gives them a nice chargrilled flavour, but at home a barbecue or grill pan will suffice.
Makes 12 skewers.
Ingredients
| 3 stalks | Lemongrass, chopped (Main) |
| 2 ½ Tbsp | Fish sauce (Main) |
| 2 Tbsp | Oil, such as peanut, canola, soy |
| 2 tsp | Turmeric powder |
| 1 ½ Tbsp | Brown sugar |
| 2 tsp | Minced chilli |
| 1 | Garlic clove |
| 600 g | Boneless chicken thighs, and breast meat, cut into 3cm strips (Main) |
| 12 | Bamboo skewers (Main) |
To serve
| 1 | Lettuce, leaves, fancy |
| 1 to serve | Vietnamese mint leaves, aniseed basil, mint and corriander |
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Directions
- Place lemongrass, oil, fish sauce, turmeric, brown sugar, chilli and garlic in the bowl of a small food processor and blend until a paste forms. Alternatively, pound all ingredients together in a mortar and pestle.
- Marinate chicken in the paste for 15 minutes at room temperature. If you have time, marinate the chicken in the paste overnight in the fridge.
- When ready to cook, thread marinated chicken on bamboo skewers.
- Drizzle chicken skewers with a little oil and cook on a preheated barbecue grill or in a large grill pan on the stove top for 2-3 minutes each side or until cooked through.
- Serve skewers on a plate with lettuce and Asian herbs.
- To eat, pull meat off skewers and wrap a piece of meat up in a lettuce leaf with a few Asian herbs, dip inNuoc Cham sauceand eat.
