Salty, sweet, and savory- these chicken kebobs are full of flavor. This marinade makes enough for four boneless chicken breasts (about 6 kebobs). I bought my lemongrass at an Asian market in Fort Myers (Leaf Asian Market) but you may be able to find it paste form in the refrigerated herb section in your supermarket. I grew lemongrass in my Maine herb garden. Think I will try growing it at our Rhode Island house this summer. Lemongrass is a very tough stalk. To use it, you only use the white part that is in the thick, bottom part of the stem as seen below. Peel off the outer layer of the stalk, and chop the rest. Oh, it smells so lemony!
Vietnamese Lemongrass Chicken Kebobs
1/4 cup of fresh squeezed lime juice (and an extra wedge for each plate)
3 T of fish sauce (don't be repelled by the smell, mixed with the ingredients it adds so much flavor!)
2 T of brown sugar (or maple syrup)
2 T vegetable oil
1 T soy sauce
4 garlic cloves
2 stalks of lemongrass (use only white part at bottom)
4 boneless half chicken breasts
1. Put all the ingredients, except for the chicken, in a food processor. Thoroughly mix until you get a liquid marinade.
2. Cut chicken breasts into chunks (about 2 inches). Pour marinade over chicken and let it soak in the marinade for 1 to 2 hours.
3. Remove from marinade. Thread on skewers and grill for about 15 min, turning to make sure all the sides are grilled.
4. Serve with a slice of lime to squeeze over the kebobs.
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