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

Chicken:

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

Method:

• 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.