Lemongrass Chicken Skewers


Lemongrass Chicken Skewers

Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 4 serves


  • 2 tbsp lemongrass finely chopped
  • 2 tsp brown sugar
  • 2 cloves garlic chopped
  • 1 tbsp fish sauce
  • 1 tbsp coriander root & stem chopped
  • 1 green onion chopped
  • 1/4 cup oil
  • 4 chicken thigh fillets cut into 3 cm cubes

Mango Salsa

  • 2 fresh mangoes or tin mango
  • 1 medium red onion finely chopped
  • 1 medium red capscuim chopped small
  • 1 medium green capscium chopped small
  • 2 spring onion cut diagonally for garnish on top
  • Salt & pepper to taste


  • Soak 8 bamboo skewers in water Place lemongrass, sugar, garlic, fish sauce, coriander root & stem and onion in a food processor. Process until finely chopped. Add oil. Process until combined.
  • Cut chicken into 3 cm cubes and put into a bowl adding the mix and mix till combined. Refrigerate for 2 hours if time permits.
  • Thread chicken onto skewers. Preheat a bbq grill on medium heat. Cook for 10-12 mins or until lightly charred and chicken is cooked through.

Mango Salsa

  • Cut mango in to small pieces. Cut red onion and capsicums. Put all ingredients into a small bowl. Season to taste and add green onion garnish on top. Serve skewers on a bed of rice with the mango salsa on top.

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