Thai chicken sereh skewers
Lemongrass, also known as sereh, is a perennial grass that grows in tropical climates. It is especially popular in Thai and Vietnamese cuisine, where it is a common ingredient in soups, meat, and seafood dishes. In this Friday afternoon snack the lemongrass provides a delicious citrus flavour. But be sure you don't eat the lemongrass stem, it's just for fun and taste in this recipe.
And together with the highly aromatic Kaffir lime leaves, ginger and Calamansi sauce, this dish is an absolute show-stopper!
Ingredients for 16 skewers
1200g minced chicken
7 kaffir lime leaves
4 garlic cloves (grated)
Ginger (2 cm, grated)
60ml soy sauce (30 for the chicken, 30 for the Calamansi sauce)
20g coriander (finely chopped)
1 red chilli (finely chopped)
16 lemongrass stems
6 calamansi (juiced)
Remove one or two of the outer layers of the lemongrass stems. Set aside.
Roll up the Kaffir lime leaves thightly and cut in very thin slices using a sharp knive.
Combine all of the ingredients in a bowl and whisk together. Then devide the mixture into 16 portions.
Lightly oil your hands in preparation. Taking a portion of the mixture and a lemongrass stem at a time, shape the mixture around the lemongrass. Repeat with remaining mixture and stems.
Place the skewers on a baking dish, brush with a little oil and bake for +/- 25 minutes.
Meanwhile, stir in the rest of the soy sauce together with the calamansi juice.