Lemongrass and chicken skewers

Serves: 4

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 125 ml rice vinegar
• 125 gram(s) (4½oz) caster sugar
• Quarter  cucumber, finely diced
• 1  red chilli, deseeded and very finely diced
• 1 tablespoon(s) chopped fresh mint
• 11  lemongrass stalks
• 400 gram(s) chicken, minced
• 2 clove(s) garlic, crushed
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) curry powder
• 1 teaspoon(s) finely grated root ginger
• 1  red chilli, finely chopped
• 4 tablespoon(s) chopped fresh coriander
• Grated zest and juice of 1 lime

Method

1. Put the vinegar and sugar in a pan and bring to boil. Reduce heat and cook until syrupy. Remove from heat and add cucumber, chilli and mint.
2. Finely chop 1 lemongrass stalk and mix with the chicken, garlic, cumin, curry powder, ginger, chopped chilli, coriander and lime zest and juice; season. Cover and chill for 6-8 hours.
3. Cut remaining lemongrass in half lengthways. Roll chicken mixture into 20 oval shapes. Thread each one onto a stalk of lemongrass, pressing so they stick in place. Preheat the grill to medium-high and cook for 4-5 minutes on each side until cooked. Serve with the sauce.

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