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Writer's pictureMichelle Lee

Grilled Lemongrass Chicken Skewers (Sate Lilit)

Updated: Aug 23, 2021

A simple version of grilled Lemongrass Chicken Skewers, non spicy & only few ingredients are needed. Taste great & easy to do. Love it that the minced chicken absorbed the refreshing lemongrass fragrant after grilled. Kids & adults will sure to love and enjoy this delicacy. This is definitely a keeper's recipe.

Advisable to use thicker & fatter lemongrass rather than the skinny ones. Thick lemongrass tends to have more surface and the minced meat tends to sticks better. And thicker lemongrass is more strong & sturdier after wrapped with minced meat. Skinny ones can't even hold up after you stick on the meat, which means it will tends to drop when you tries to hold it up.

Ingredients : (serves 6 sticks)

6 stalk lemongrass

1 stalk lemongrass, finely minced the white part only

1 shallot - finely minced

140g minced chicken

10g grated carrots, & then finely minced

2 kaffir lime leaves, thinly cut with scissors

2 tbsp Cooking oil for grilling

Seasoning :

1 tsp fish sauce

1 tsp corn flour

1 tsp sugar

1/3 tsp salt

1/3 tsp light soy sauce

1 tsp rice vinegar (white)

dash of white pepper

dash of black pepper


Step by Step:

1. Clean & wash lemongrass stalks. Trim away roots & top layer of dried leaves (if any). Then use a pestle to crush the lemongrass head so that the flavour can be release into the chicken meat when grilling.

2. In a big bowl, mix all the ingredients & seasoning together. Use a spoon to stir to make sure it is evenly mix.

3. Then use your hand to gather the minced chicken & begin the throwing/slamming process. Repeatedly pound the minced pork onto the bowl. This is the key to making it gooey & stick well together, hence making it springy texture. Continue slamming it for about 30 times. (Better if you can make it 50 times)

4. Slightly flatten a thin layer of meat paste on palm, and wrap around the lemongrass. Not too thick, as it will be difficult to cook later.

5. Leave aside or chill in fridge for about 30 minutes.

6. Heat up grilling pan with some cooking oil. I'm using a brush to brush a thin layer of oil onto the pan.

7. Place lemongrass skewers & grill for about 1-2 minutes each sides. Flip it frequently until it turn to desired nice golden brown on all 4 sides. Here, I'm doing it without covering the pan.

8. Serve with dipping sauce or just on it's own.

Happy Cooking.

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