Chicken and Pork Lemongrass Skewers

Serves 4-6 Prep Time 30 minutes   Cook Time 10 minutes   Rated:


In anticipation of my year travelling to Asian lands, we have been using a lot of Asian flavours in the kitchen lately. This is very Thai in flavour with the trifecta, lemongrass, kaffir lime and chilli...and of course fish sauce. I am lucky enough to have most of these ingredients growing in the garden and at this time of year we often have to cull the lemongrass as it loves to take over. So this is a perfect way to use a lot of lemongrass in one hit. We seriously loved this recipe and although it has both pork and chicken, you could use exclusively either or even go with some ground beef.

Serve it with a rice dish on the side and possibly the ultra delicious Thai Green Mango Salad . And loads of Chilli Jam.

Get the whole Thai thing down with my ebook Top 25 Thai recipes (Free to Insiders).

Alternatively, here are some of our other famous Thai dishes:

Pad Thai

Thai Smokey Eggplant

Thai Chicken Cakes

Thai Iced Tea Concentrate

Thai Ginger Peanut Salad

Thai Black Sticky Rice Pudding

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Place onion, chilli, garlic and kaffir lime leaf into the Thermomix bowl. Chop 2 sec/speed 6. Scrape and repeat.


Add remaining ingredients and combine 10 sec/speed 8. Tip mixture out into a bowl.


Using wet hands, get a small handful of mixture and press around a skewer (lemongrass or other). Repeat until all mixture is used. Refrigerate for 30 minutes.


Place EVOO in a hot pan. Fry skewers till golden brown all over. Alternatively, cook on a BBQ but be aware that the lemongrass skewers can only take a minimum amount of heat. While still hot brush liberally with the Sweet Garlic Hoisin Sauce. You could also serve this on the side.


Serve with Chilli Jam.

Served with

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