Lemongrass & lime herby chicken kebabs
Lemon grass stems
1 stem, (1 tbsp), very finely chopped
1 medium, juice and zest
1 clove(s), crushed
2 tablespoon(s), chopped
Chicken breast, skinless, raw
4 medium, cut into chunks
Brown Rice, dry
250 g, white, easy cook
- In a bowl, mix together the soy sauce, lemongrass, lime zest and juice, garlic and chopped coriander. Add the chunks of chicken and season with salt and pepper. Mix well, then cover and refrigerate. Leave for at least 30 minutes to marinate. At the same time, soak 8 wooden kebab sticks in hot water, to prevent them from burning.
- When ready to cook, preheat the grill. Put the rice on to cook in plenty of lightly salted boiling water – it will take about 12 minutes.
- Thread the chicken onto the soaked kebab sticks. Grill for 8-10 minutes, turning often. Make sure that the chicken is thoroughly cooked – there should be no trace of pink juices. Cook for a few minutes more, if necessary.
- Drain the rice and serve with the chicken kebabs, garnished with lime wedges and coriander sprigs.