Makes 8 kebabs
You will need:
8 wooden or metal skewers
20ml olive oil
For the kebabs:
500g chicken mince or breast
1 lemongrass stalk, ends removed
3 Kaffir lime leaves, stem removed and chopped 2 tbsps fish sauce (nam pla)
3-5 garlic cloves, peeled
a small bunch of fresh coriander leaves and stemsfor the spicy dipping sauce:
1 tbsp Shaosing rice wine vinegar
2 tsps sesame oil
2 tsps soy sauce or tamari
1 tsp fresh lime juice
1 garlic clove, finely chopped
1 tbsp galangal or ginger, finely grated
2 tsps ground red chilli flakes
Method:
Pre-soak the wooden skewers in cold water for 30 minutes or more, or prepare 8 metal skewers.
Place the kebab ingredients in a high speed blender or food processor. Process to form a thick paste.
Divide into 8 pieces and shape each one around a wooden skewer. Place the kebabs on a foil lined tray.
Lightly brush the kebabs with olive oil.
Prepare a medium/low grill. Meanwhile, place the dipping sauce ingredients in a bowl and stir well.
Grill the kebabs for around 10 minutes, turning occasionally until thoroughly cooked,
Serve with the dipping sauce.
Store any leftover kebabs in an airtight container and refrigerate for up to 3 days.
Per skewer with sauce: 146 calories, 6g fat, 2g carbs, 21g protein