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Juicy chicken larb skewers with mixed greens and mint salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Try Curtis Stone's succulent Asian skewers for a family-friendly meal.
Ingredients:
  • 1/4 medium red onion, coarsely chopped
  • 1/2 stalk lemongrass, thinly sliced
  • 10g ginger
  • Fine zest of 1/2 lime
  • 1 clove garlic, peeled
  • 2.40 gm sea salt
  • 400g Chicken Mince
  • 150.00 gm Brand Long Grain Rice, rinsed, drained
  • Juice from the 1/2 lime
  • 24.40 gm Fish Sauce
  • 15.00 gm Brand Caster Sugar
  • 1 red birds eye chilli,(see note) finely chopped
  • 80g mixed lettuce
  • 1/6 bunch fresh mint leaves (not packed)
  • 1/4 medium red onion, thinly sliced
Instructions:
  • In a small food processor, combine red onion, lemongrass, ginger, lime zest, garlic, salt, and 1 tablespoon of oil. Pulse until finely chopped, scraping the sides as needed. Transfer the mixture to a large bowl and mix in the chicken mince.
  • With oiled palms, shape the chicken mixture into 8 oval balls on the ends of 8 bamboo skewers. Chill in the refrigerator while you get the barbecue, rice, and nuoc cham ready.
  • Fire up the barbecue to high heat.
  • To steam the rice, place rice, 1 1/3 cups water, and a pinch of salt in a small heavy saucepan. Bring to a boil over high heat. Lower the heat to medium-low, cover, and simmer for about 15 minutes until water is absorbed and rice is tender. Avoid stirring to prevent sticking. Fluff rice with a fork, cover, and let it stand for 5 minutes before serving.
  • Prepare the nuoc cham by combining lime juice, fish sauce, sugar, and chili in a small bowl. Let it sit for 10 minutes to meld the flavors together.
  • To serve: Brush the larb skewers with the remaining oil and grill them for approximately 8 minutes, rotating occasionally, until the chicken is fully cooked and charred.
  • Divide the mixed greens evenly among four plates. Serve the rice next to the greens. Place the skewers on top of the rice. Sprinkle mint and onion over the greens. Drizzle the nuoc cham over the salad and chicken. Serve promptly.

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