Lemon Grass Chicken Kabab

INGREDIENT

5 lemongrass stalk, white part only 

2cm piece fresh ginger, peeled and roughly chopped 

½ long red chilli, deseeded and roughly chopped

1 garlic clove

1 tbsp fish sauce

1 tsp soy sauce

1 small handful coriander leaves and stalks 

300g chicken thigh fillets, thinly sliced

4-6 skewers

3 tbsp oil

Salt as required

Method:

1. If using wooden skewers, soak in water for 30 minutes before using. This will help stop the skewers from burning when cooking the kebabs but I have used thick stem of lemon grass for better flavour.

2. Place the lemongrass, ginger, chilli, garlic, fish sauce, soy sauce and coriander in a small food processor and process until a paste forms. 

3. Place the chicken in a large bowl,salt, add the paste and mix until well combined. Ensure that all the chicken is coated in the paste. Cover with plastic film and refrigerate for one hour to allow the flavours to develop.

4. .

 

5. Thread the chicken evenly onto the lemon grass stem and fry with oil for 6-7 minutes on each side or until the chicken is lightly charred and cooked through. Remove from the heat and set aside. If you are using wooden strewer grill it in preheated microwave for 3-4 min each side.

6. To serve, place the lemongrass skewers on a serving plate and serve with a peanut dressing and your favourite salad (my Super Green Rice Salad is perfect with these skewers). Garnish with coriander and serve with lime wedges on the side. Enjoy!