Events and Celebrations

  • 500 g (1 lb) skinless chicken thigh fillets, cut into thin strips
  • 2 garlic cloves, crushed
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 red birds eye chilli, deseeded and finely chopped
  • grated rind of 1 lime
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon caster sugar
  • ¼ teaspoon black pepper
  • 6 large lemon grass stalks

Place the chicken in a shallow nonmetallic dish. Combine all the remaining ingredients except for the lemon grass stalks and leave to marinate for 1 hour.

Peel and discard a few of the outer layers of the lemon grass stalks so that they are a little finer. Cut the thinner end into a point and thread the marinated chicken on to each stalk at this end, zig-zagging backwards and forwards as you go. Cook on a hot barbecue for 3—4 minutes on each side, brushing with the marinade halfway through. Serve hot.

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