Welcome to my kitchen…It’s time for another Chicken Recipe …I thought after sharing my fiery Jalfrezi recipe last week I would dial it down this week and opt for a dish with lemongrass and other spices I confined the chilli to the dip…however of course I have also included the recipe for my peanut sauce…enjoy!
Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…
Today I am sharing some Chicken Kebab recipes…one of my favourite tips is to use lemongrass as the skewer as it imparts a wonderful taste to the chicken…
Lemongrass Chicken Skewers.
- 1 kg minced chicken
- 4 – 5 garlic cloves, grated ( adjust to taste )
- 4 tsp white pepper powder
- 2 1/2 tsp salt ( to taste )
- 2 egg yolks
- 5 tbsp pounded lemongrass, white part only
- 10 pieces of coriander roots, pounded
- 2 tbsp coriander leaves, finely chopped
- 1 carrot, regular size, grated
- 10 stalks of lemongrass ( maybe more depending on the size of your kebabs ), cut the green bit into 10 cm long pieces to make skewers.
Mix well all the ingredients above, you may not need all the egg yolk so just add it bit by bit. If the mixture is too sticky you may add a few more bread crumbs.
Take one tbsp spoon of the mixture and shape it on the lemongrass stalk.
Arrange the chicken skewers on a baking tray lined with aluminium foil
This recipe is from my friend Mamik who is a fabulous cook…I met her many years ago and it was she who gave me my lovely Beef Rendang recipe and introduced me to Indonesian food…
Bake it in preheated oven at 180 C, for 20 – 30 minutes. The baking time may vary. My oven tends to be very hot and it takes only 20 minutes, then I switched the oven off, and left the chicken there for while to get the slight brown colour.
This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind.
Called Rujak sauce it is lovely with chicken or fruit such as mangoes.
- Take 200 gm of palm sugar shaved.
- 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
- 6 or more Thai chillies.
- 1/4 tsp shrimp paste and 1/4 tsp salt.
Blitz all these ingredients together and you have fiery little sauce.
These meat kebabs are very popular when we do a BBQ if I use chicken I mould the meat around lemongrass for beef I use skewers.
Chicken Kebabs take 2:
- 2 lbs ground beef, pork or chicken…Sometimes I mix pork and beef together…
- A medium onion grated or finely chopped.3/4 cloves of garlic finely chopped
- 1 tbsp of fresh parsley chopped
- 1 tbsp coriander chopped
- 1 tsp Paprika
- 1 tsp of ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2-1 tsp Cayenne pepper
- 1 tbsp Dijon mustard ( optional)
Combine the meat(s) together with the onions, garlic and aromatics cover and put in the fridge for at least an hour…
I always make a little patty to check for the seasoning and adjust to your taste.
When the meat mixture is ready to assemble wash your hands well but don’t dry and form the meat around the skewers/lemongrass stalks.
It is easier to mould the meat if your hands are wet.
Grill over charcoal, turning the kebabs to ensure even cooking.
Serve with potatoes, slaw and salad or a mixed rice dish.
This peanut dip is also a great accompaniment to chicken kebabs…
Ingredients for Thai Peanut Sauce:
- 1 cup fresh dry roasted peanuts (unsalted)
- 1/3 cup water
- 2 cloves garlic very finely chopped or minced
- 1/2 tsp dark soy sauce
- 2 tsp. sesame oil
- 1 to 2 tbsp. brown sugar (to taste)
- 2 to 2 1/2 tbsp. fish sauce (for vegetarians: substitute 2 1/2 to 3 tbsp. regular soy sauce)
- 1/2 tsp. tamarind paste (or 2 tbsp. lime juice)
- 1/2 tsp. cayenne pepper (or 1/2 tsp Thai red chilli paste more or less to taste)
- 1/3 cup coconut milk
Place all ingredients in a blender or food processor. Blend until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Taste.... adding more fish sauce (or soy sauce) if not salty enough, or more red curry or cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.
This sauce tends to thicken as it sits–just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks.
Another great way to use any leftover peanut dip is to add it to your baked sweet potato and top with chopped red onion, green onions and coriander, and some crispy fried garlic…yummy if you love Thai flavours…
Thank you for joining me today I hope you enjoy these kebab recipes and as always I look forward to your comments x