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Kebab
Lemongrass chicken skewers with lime leaf rice

Lemongrass chicken skewers with lime leaf rice

Name: Lemongrass chicken skewers with lime leaf rice
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 400g pack Waitrose Diced Chicken Thighs in an Aromatic Green Thai marinade, or similar; 250ml natural yogurt; Grated zest of 1 lime, a squeeze of juice, plus wedges to serve; 4 long lemongrass stalks; 1 tbsp Waitrose Crushed Chilli, or similar; Bunch of fresh coriander, chopped; 240g pack Tilda Coconut and Lime Leaf Steamed Basmati Rice, or similar

Easy
May 2012

Easy
May 2012

Test kitchen approved

Serves 2
Takes 10 minutes to make, 10-15 minutes to cook

Try this shortcut chicken recipe, grilled on lemongrass stalks and served with chilli yogurt and rice.

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Ingredients

400g pack Waitrose Diced Chicken Thighs in an Aromatic Green Thai marinade, or similar
250ml natural yogurt
Grated zest of 1 lime, a squeeze of juice, plus wedges to serve
4 long lemongrass stalks
1 tbsp Waitrose Crushed Chilli, or similar
Bunch of fresh coriander, chopped
240g pack Tilda Coconut and Lime Leaf Steamed Basmati Rice, or similar

Method

Preheat the grill to medium-high. In a bowl, mix the chicken pieces, 4 tbsp of the yogurt, the lime zest and some seasoning until everything is combined and the chicken is well coated.
Thread the chicken pieces (halved if large) onto the lemongrass stalks – you’ll need to make a slit in each piece with a small knife. Put the chicken skewers on a baking sheet and grill for 10-15 minutes, turning every minute or so until the chicken is browned and cooked through.
Meanwhile, mix the chilli with the rest of the yogurt, most of the coriander and a squeeze of lime juice. Heat the rice according to the pack instructions. Serve with the skewers, yogurt and lime wedges, sprinkled with the remaining coriander.