Lemongrass soy chicken skewers

This is a handy recipe passed to my mother many years ago, perhaps it was even a little ahead of its time in Ireland it was that long ago. Although I love satay chicken skewers, this is a nice change with the lemongrass giving its signature Asian-style flavour. If you’d prefer to keep it even more simple, use standard skewers and chop the lemongrass finely into the marinade.

The basics
4 chicken breast fillets, cubed
8 lemongrass stalks

The marinade
1 tbsp honey
4 crushed garlic cloves
1 inch piece of root ginger, chopped
2 green chillies, chopped finely
juice of 2 limes and zest of 1 lime
4 tbsp rice wine vinegar
2 tbsp sweet chilli sauce
pinch of turmeric

Spear the lemongrass stalks through the cubed chicken and marinate for 8 hours – 2 days. After removing from the marinade, grill until cooked through and serve simple with a slice of lemon.

The wine match

Balance is the basic consideration when pairing wine with Asian-style food. As a rule, wine with heavy alcohol or tannins will block the delicate flavours of most Asian dishes. Good bets for this dish, considering there’s a little kick off the chillies, would be a German Riesling or a Muscadet from the Loire Valley in France. Apart from anything else I reckon these would work well with the lemongrass element.

The Lingenfelder Riesling and Domaine les Grands Presbyteres Muscadet would be ideal, but if you follow the basic rule of not overpowering you won’t go too far wrong. Even a light red could do a good job.

Comments are closed.

Sign up for our Newsletter

Like what you see? Sign up for our weekly-ish newsletters for the latest special offers, new arrivals, bin ends and exclusive discounts.

Privacy Policy

  • This field is for validation purposes and should be left unchanged.

Content ©2021 Curious Wines Ltd. and Partners | Company registered in Ireland No. 462257

Tramore Commercial Park, Tramore Road, Cork, T12 V5DE, Ireland | Tel: +353 21 432 0233