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LEMON GRASS HERBY CHICKEN KEBABS
Ingredients
2 tablespoon soy sauce
1 stem lemon grass stems, (1 tbsp), very finely chopped
4 tablespoon lime(s), juice and zest (use 1 lime)
1 clove garlic, crushed
2 tablespoon fresh coriander, chopped
4 medium chicken breast, uncooked, skinless, cut into chunks
1 pinch salt, and freshly ground black pepper
250 g dried rice, white, easy cook & 4 lime wedges and coriander sprigs to decorate
Instructions
In a bowl, mix together the soy sauce, lemongrass, lime zest and juice, garlic and chopped coriander. Add the chunks of chicken and season with salt and pepper. Mix well, then cover and refrigerate. Leave for at least 30 minutes to marinate. At the same time, soak 8 wooden kebab sticks in hot water, to prevent them from burning.
When ready to cook, preheat the grill. Put the rice on to cook in plenty of lightly salted boiling water – it will take about 12 minutes.
Thread the chicken onto the soaked kebab sticks. Grill for 8-10 minutes, turning often. Make sure that the chicken is thoroughly cooked – there should be no trace of pink juices. Cook for a few minutes more, if necessary.
Drain the rice and serve with the chicken kebabs, garnished with lime wedges and coriander sprigs.
Notes
You can buy prepared lemongrass in tubes or small jars, either alongside the fresh herbs or in the spice section at the supermarket – refrigerate and keep for up to 6 weeks once opened.
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May, 2012
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