Monday, February 06, 2006

Lemongrass Chicken Skewers

Lemongrass Chicken Skewers

Chicken Paste:
2 large boneless skinless chicken breasts
1 small egg white
1 carrot, finely grated
1 small red chili, deseeded and chopped
2 T. chopped fresh garlic or garlic chives
2 T. chopped fresh cilantro
1 T. canola oil
salt and pepper

For Skewers:
4 long lemongrass stalks, each cut in half

1.) Roughly chop chicken and place in food processor with egg white. Process for a few minutes until the chicken turns into a smooth paste. Add carrots, chili, garlic or chives, and cilantro and process to mix well.

2.) Chill mixture in fridge for 15 minutes (to as long as a few hours)

3.) Using your hands, mold the chicken mixture around lemon grass stalks.

4.) Brush lemongrass skewers with canola oil and broil for 4-6 minutes, turning occasionally, or grill on a hot grill for the same amount of time.

Note: I used the broiler because of time restraints but they would taste and look better grilled. That's why I made my chicken into pita sandwiches with homemade tzatziki sauce (see photo below). Also, next time I would add some lemongrass to the chicken mixture.

1 comment:

Anonymous said...

hello kady,
thank you for this tasty thai style
receipt, i was looking long time for it, after i tried that food in thailand, warm greetings from germany,