Tender chicken strips are marinated in a delicious but simple Asian mixture, made with lemon grass, then threaded onto skewers and grilled over high heat.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
222 Calories
Recipe Instructions
Step 1
In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
Step 2
About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
Step 3
Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
Ingredients
1 teaspoon ground ginger
1 teaspoon ground cumin
salt and black pepper to taste
1 tablespoon ground turmeric
1 tablespoon peanut oil
1 large red onion, chopped
3 stalks lemon grass, chopped
2 large garlic cloves, chopped
1 pound skinless, boneless chicken breast halves - pounded thin
