Lemongrass Skewer Chicken

My husband loved this easy and versatile dish. Lemongrass stalks are used as skewers so that the lemongrass fragrance and flavour is imparted into the meat during cooking. It makes for a refreshing change to the usual kebabs.

If you are able to have access to fresh sugarcane, you can substitute with that in place of lemongrass stalks.

Ingredients: serves 2 as a main


250g chicken mince

1 clove garlic, minced

1 kaffir lime leave

2 teaspoon fish sauce

1/2 teaspoon chilli powder (more if you like more kick)

1 tablespoon soy sauce

1/4 cup chopped coriander leaves

8 lemongrass stalks, white part only

Dipping sauce:

1 tablespoon sweet chilli sauce

1/2 teaspoon fish sauce

squeeze of kaffir lime or 1 teaspoon lime or lemon juice

1 tablespoon water


  • Remove the spine from the lime leave. Cut the leave into a million pieces aka mince finely.
  • Add all the ingredients into a bowl and mix well. Using your hand gives it a better mix. Leave to marinade for 15-20 minutes or more.
  • To shape the chicken onto the stalks, divide the mince into 8 portions.
  • Wet your left hand (right hand if you are a leftie), place 1 portion of chicken on that palm. The water on your hand helps prevent the mince from sticking to your hand.
  • Place a lemongrass stalk on the chicken mix. Shape with your left hand until the chicken covers the stalk of lemongrass. Set aside. Repeat until all are used.
  • Grill chicken kebabs on the stove or in the oven until the edges are slightly charred. I would suggest cooking/grilling the kebabs on a piece of foil to prevent the meat sticking and breaking during removal.
  • Served with dipping sauce.
  • To make the dipping sauce, mix all the ingredients for dipping sauce together in a bowl and mix till it comes together.

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