Chicken & Lemongrass Skewers with Carrot Cucumber Salad

Here is a recipe from ” Love Good Food” by Sophie Michell. The book offers plenty recipes with modern twists. This particular one that I have chosen is a very simple one, perfect to make as a mid-week supper or for a large number of people. Most of us wouldn’t say no to chicken or Thai food?!  A crowd pleaser. Using lemon grass as a skewers makes the dish even more aromatic (and pretty). The crunchy salad with lime juice creates a perfect crunch and lightness.

Chicken & Lemongrass skewers

Chicken & Lemongrass skewers


( prep time; 25mins, plus 15 mins marinating time \ Cooking time: 10 mins \ Serves: 4)

  •  4 boneless, skinless chicken breast, cut into bite size pieces
  •  1 tsp turmeric
  • 2 tsp caster sugar
  • 1 tsp soy sauce
  • 1 red chilli, deseeded and finely chopped
  • 1 small handfull of fresh coriander
  • 1 tsp Thai red curry paste
  • 8 lemongrass stalks, outer leaves removed , ends cut off
  • oil for greasing
  • Sea salt and ground black pepper

Salad (optional)

  • 2 carrots peeled and cut into very thin slices
  • 1/2 cucumber or 2 Lebanese cucumbers, cut into very thin slices
  • 2 spring onions, cut into 5cm strips
  • Coriander
  • Juice of 1 lime


  1. Put the chicken, turmeric, sugar, soy sauce, chilli, coriander and curry paste in a blender or a food processor, season generously with salt and pepper and blitz to a smooth paste. Divide the paste into 8, then shape each portion around two-thirds of lemongrass sticks, leaving a gap at one end as a handle. Cover with clear film and set to one side.
  2. To make the salad, toss together all the ingredients in a bowl until thoroughly combined. Season with salt and pepper, cover with a clear film and put in the fridge for about 15 minutes for flavours to develop.
  3. When you are ready to eat, heat the grill to very high. Lay the chicken skewers on a lightly greased baking tray, then cook for 5 minutes on each side until cooked through and golden.
  4. Serve immediately with rice and salad. Enjoy!

Thanks for looking and come back soon!


This entry was published on May 4, 2013 at 5:06 pm. It’s filed under All the Recipes jumbled up!, POULTRY and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Chicken & Lemongrass Skewers with Carrot Cucumber Salad

  1. These sound fantastic, I love the thai flavors and using the lemongrass stalk as a skewer is brilliant. Must make these.

  2. – Everything is beautiful and delicious about this post! I agree with Suzanne, how brilliant to use lemongrass as a skewer.
    – Your blog ‘theme’ is beautiful and I love the side arrow feature for easy navigation.

  3. Thanks Fae, it’s a simple little post. Glad you think the blog theme is good, I spent HOURS on my blog to come up with something that I like. Still needs work though…the “search box” and etc etc….

  4. Absolutely ‘YES’ to this pretty dish 🙂

    Looks fabulous, Suvanallah !

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