Makrut lime and lemongrass chicken skewers

25 Minutes + 2-3 hours marinating

12 Minutes

Makrut lime and lemongrass chicken skewers

Friends of mine simply call Makrut lime leaves "deliciousness" fresh leaves give an unparalleled lift to curries and their secret ingredient status is well-deserved. Simply add a couple of torn leaves to the pan at the same time as your Thai curry paste and you will taste the difference.

Ingredients

600g chicken tenderloins, breast or thighs, bone and skin removed

4 Makrut lime leaves

2 stalks lemongrass

2 cloves garlic, peeled

1 shallot, peeled

1 teaspoon Chinese five spice

2 teaspoons turmeric (fresh or dried)

1 teaspoon dried chilli flakes

1 tablespoon fish sauce

1 tablespoon sesame oil

1 teaspoon salt

10-12 bamboo skewers, soaked

To serve, 2-3 limes cut into wedges

Method

Cut the chicken meat into 2 cm cubes. Cut the makrut lime leaves into thin strips. Crush the white end of the lemongrass and roughly chop. Crush the garlic and shallot finely.
Combine lime leaves, lemongrass, garlic, shallot, Chinese five-spice, turmeric, chilli flakes, fish sauce, sesame oil and salt in a bowl and mix well.
Add the chicken to the marinade and toss well until well coated. Cover and refrigerate for several hours or overnight. Thread cubes of chicken onto pre-soaked wooden skewers.
Heat a grill plate or heavy-based frying pan on medium high. Cook the chicken skewers for 2 minutes on each side and turn to cook on all four sides, until golden and cooked through.
Serve with plenty of lime cheeks and extra coriander. Accompany with rice and salad.

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Makrut Lime Leaves

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Makrut lime and lemongrass chicken skewers

Ingredients

Method

Tagged Products

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