Chicken lemongrass skewers


  • 600 g (1¼ lb) minced (ground) chicken
  • 1 tablespoon grated fresh ginger
  • 1 cup (30 g) chopped fresh coriander (cilantro) leaves
  • 1 long red chilli, seeded and chopped (optional)
  • 1 clove garlic, crushed
  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon fresh lime juice
  • 4 stems lemongrass
  • canola oil spray, for cooking
  • lime wedges, to serve
  • ½ cup (125 ml) salt–reduced soy sauce
  • 1 long red chilli, seeded and finely chopped
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons rice vinegar


  1. Combine the chicken, ginger, coriander, chilli, garlic, soy sauce and lime juice in a bowl and use your hands to combine and coat the chicken.
  2. To make the soy ginger dipping sauce, put all of the ingredients into a small bowl and stir well to combine.
  3. Trim the ends of each lemongrass stem and cut each in half lengthwise to make 8 skewers.
  4. Divide the mixture into 8 even–sized portions.
  5. Shape one portion around the middle of each lemongrass skewer, moulding it with your hands to fit – this can be done ahead and refrigerated, covered, until you are ready to cook.
  6. Preheat a chargrill pan or barbecue hotplate over medium–high heat and spray the pan or hotplate with a little canola oil.
  7. Cook the skewers for 6–8 minutes, turning occasionally, until golden and cooked through.
  8. If desired, serve the skewers with the dipping sauce and lime wedges on the side.

Serves 4
Preparation: 15 minutes
Cooking: 8 minutes


Source: Low Fat No Fat Asian Cooking
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