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Ingredients
- 4 chicken breast fillets, cut into 4cm pieces
- 8 sticks lemongrass
- Title:Marinade
- 1/3 cup vegetable oil
- 2 cloves garlic, finely chopped
- 2 green onions, thinly sliced
- 2 tbsp coriander chopped
- 2 tbsp lemongrass very finely chopped
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- Title:Cucumber salad
- 1/4 cup brown sugar
- 1/4 cup white-wine vinegar
- 2 fresh, small red chillies, seeded and chopped (or to taste)
- 4 shallots, finely chopped
- 1 tbsp fish sauce
- 3 Lebanese cucumbers, finely sliced
- 1/4 cup roasted peanuts, finely chopped
Method
For marinade
Combine all ingredients in a large bowl and mix well. Add chicken pieces to marinade, cover and refrigerate for at least 1 hour.
For cucumber salad
Combine sugar, vinegar, chillies, shallots and fish sauce in a small bowl and stir to combine. Place cucumber in a serving bowl, pour dressing over, toss gently and sprinkle with peanuts.
Trim lemongrass stalks to about 20cm and cut root end on the diagonal.
Use a sharp skewer to pierce each piece of chicken, then thread pieces on sticks of lemongrass. Barbecue or grill skewers, turning occasionally, for 8-10 minutes or until cooked.
To serve
Serve with cucumber salad and steamed rice.
Serves 4.
