The weekend invites you to slow down, spend time with family and savour the leisure of time as the kitchen beckons. You and your family deserve to indulge in meals that are more elaborate and take time,
especially if the weekday hustle results in throwing together meals that are convenient.
Take a pass on those takeout menus, quick stir-fries or 20-minute curries this weekend and whip up a meal that will make you and your family’s mouths water. These lemongrass chicken skewers by Ganesh Gaonkar – Group Corporate Chef, Koa, Mumbai, are vibrant, Southeast Asian-inspired bites that marinate effortlessly ahead, freeing you for board games or sunset walks before grilling. Ideal for family feasts, they scale easily to have leftovers during the week or for crowd-pleasing platters.
Lemongrass Chicken Skewers
Ingredients:
- 400–450 g boneless chicken leg, cut into strips
- 2 tbsp lemongrass (finely chopped or crushed)
- 1 tsp garlic (chopped)
- 1 tsp ginger (chopped)
- 1 fresh red chilli (finely chopped)
- ½ tsp celery salt
- ½ tsp black pepper
- ¼ tsp aromatic powder (optional)
- ½ tsp Madras curry powder
- 1 tbsp potato starch (or cornflour as substitute)
- 1.5 tbsp oil (for marinade)
- Oil for grilling
Method / Process
- In a bowl, mix lemongrass, garlic, ginger, red chilli, celery salt, pepper, aromatic powder, Madras curry powder, potato starch, and oil to form a smooth marinade.
- Add the chicken strips and coat evenly.
- For maximum flavour, marinate the chicken for at least 30 minutes or refrigerate it for up to 2 hours.
- Heat a grill pan with a little oil and cook the marinated chicken on medium heat for 10–12 minutes, turning occasionally.
- Baste with leftover marinade or oil for extra moisture.
- Garnish with chilli oil, jalapeño slices, and bell pepper juliennes.
- Serve hot with herb mala sauce.
