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Lemongrass chicken skewers
( SERVES 4 )

Bite

Photo by Tamara West

5.0 / 5 FROM 4

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
2½ Tbsp	Fish sauce
2 Tbsp	Oil, such as peanut, canola, soy
2 tsp	Turmeric powder
1½ Tbsp	Brown sugar
2 tsp	Minced chilli
1	Garlic clove
600 g	Boneless chicken thighs, and breast meat, cut into 3cm strips
12	Bamboo skewers

To serve

1	Lettuce, leaves, fancy
1 to serve	Vietnamese mint leaves, aniseed basil, mint and corriander

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 in Nuoc Cham sauce and eat.