Lemongrass Skewered Chicken Kebobs With Hoisin Dipping Sauce

  1. For Chicken:
  2. Put everything (except the Lemongrass) into a food processor and pulse until it forms into a paste. Chill 15- 30 minutes to firm a bit. It's going to be sticky. Form about 2 tablespoons around a lemongrass stick, into a 2 1/2 inch oval.
  3. On a medium grill, place kabobs on top of "nonstick' foil and allow them to firm up and color slightly before attempting to grill. Otherwise, they'll really stick to the grill. I also wipe the grill with oil or bacon fat. When on the grill, cook them until they turn golden brown with some grill marks.
  4. Hoisin Dipping Sauce:
  5. Stir all 4 ingredients together and top with found peanuts for presentation.

stalks, chicken, scallions, light brown sugar, corn starch, egg, fish sauce, ginger, generous, garlic, salt, white pepper, canola oil, grill, before attempting, grill, grill, hoisin dipping sauce, hoisin sauce, tamarind, water, lime juice, ground peanuts

Taken from www.epicurious.com/recipes/member/views/lemongrass-skewered-chicken-kebobs-with-hoisin-dipping-sauce-51421271 (may not work)

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