Lemon Grass Chicken Skewers

#Thai #Chicken

Serves: 4

Prep Time: 25 mins

Cooking Time: 10 mins

Source: Cookshelf Thai

Ingredients:

2 long or 4 short lemon grass stalks

2 large boneless, skinless chicken breasts, about 400 g/14 oz in total

1 small egg white

1 carrot, finely grated

1 small fresh red chilli, deseeded and chopped

2 tsp chopped fresh garlic chives

2 tbsp chopped fresh coriander

1 tbsp sunflower oil

salt & pepper

T0 GARNISH

fresh coriander sprigs

Method:

If the lemon grass stalks are long cut them in half across the middle to make 4 short lengths. Cut each stalk in half lengthways, so you have 8 sticks.

Roughly chop the chicken pieces and place them in a food processor with the egg white. Process to a smooth paste, then add the carrot, chilli, chives and coriander and season with salt and pepper to taste. Process for a few seconds to mix well

Chill the mixture in the refrigerator for about 15 minutes. Divide the mixture into 8 equal portions, and use your hands to shape the mixture around. the lemon grass skewers.

Brush the skewers with oil and grill under a preheated medium-hot grill. turning them occasionally, for 4-6 minutes until golden brown and thoroughly cooked Alternatively, barbecue the skewers over medium-hot coals.

Serve immediately garnished with coriander sprigs and slices of lime.

COOK'S TIP

If you can't find whole lemon grass stalks, use wooden or bamboo skewers instead, and add 1/2 tsp ground lemon grass to the misture with the other flavourings