Vietnamese lemongrass chicken skewers

Vietnamese lemongrass chicken skewers with chicken breast, lemongrass, garlic, lime, soy sauce and fish sauce – savoury, juicy and quick to make in the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 280 kcal per serving
• Protein: 44 g
• Fat: 8 g
• Carbs: 4 g

Ingredients

• 400g chicken breast fillet
• 2 stalks of lemongrass
• 2 cloves of garlic
• 1 tbsp sesame oil
• 1/2 unwaxed lime
• Wooden skewers
• 1 tsp ground turmeric
• 1 tbsp soy sauce
• 1 tbsp fish sauce

Method

You’ll need: oven · baking tray · chopping board · knife

1. If you're using wooden skewers, soak them in water for a while. That way they won't char so quickly in the oven.
2. Remove the tough outer leaves from the lemongrass and chop the soft inner part very finely. Finely chop the garlic too and stir it together with the soy sauce, fish sauce, sesame oil and turmeric.
3. Cut the chicken breast into even pieces and mix them thoroughly with the marinade. Leave the meat to marinate in the fridge for a while if you have time.
4. Preheat the oven to 200 °C (180 °C fan) and thread the marinated chicken onto the skewers. Place them on a baking tray or on a rack over a baking tray.
5. Bake the skewers at 200 °C for 12–15 min, until the chicken is cooked and lightly browned outside. For a little more colour, use the grill function for 2–3 min at the end.
6. Drizzle with fresh lime juice before serving. Cucumber salad, herbs or some rice go well with them.

Good to know

These skewers are savoury and pleasantly fresh. They take little effort and still taste like something special. On long days, that's a real help.

Swaps

Sesame oil → olive oil (more monounsaturated fats) | Chicken breast → skinless chicken thighs (a little more iron and juicier) | Soy sauce → tamari (gluten-free) | Lime → lemon (similarly fresh, provides vitamin C)

Allergens

Contains soya and fish (fish sauce). For children, season mildly; in pregnancy, only serve it cooked through and use a pasteurised or safely produced fish sauce. Contains: gluten (soy sauce), sesame.

Dairy-free recipes