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.
|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|
|600 g||Boneless chicken thighs, and breast meat, cut into 3cm strips (Main)|
|12||Bamboo skewers (Main)|
|1||Lettuce, leaves, fancy|
|1 to serve||Vietnamese mint leaves, aniseed basil, mint and corriander|
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- 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.