Lemongrass Skewered Chicken Kabobs

Prep Time: 20 min
Cook Time: 20 min
Serves: 4

These fun and flavourful kabobs are made with juicy flavourful chicken breasts you will want to serve all summer long! There is a soft lemony flavour that is accented with the coconut milk and rice to make this a great meal for the cottage or backyard.


1/4 cup (60 mL) coconut milk
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) sesame oil, divided
1 tsp (5 mL) Chinese five spice
1/4 tsp (1.25 mL) sriracha sauce
2 boneless skinless chicken breasts, about 1 lb/454 g
6 lemongrass stalks, about 6 inches (15 cm) in length
2 bunches green onions, cut in half
2 tsp (10 mL) sesame seeds

Ginger Rice:

1 cup (250 mL) chicken broth
1 cup (250 mL) coconut milk
1 cup (250 mL) Thai jasmine rice
1 tbsp (15 mL) fresh ginger, minced
1/4 tsp (1.25 mL) salt


Lemongrass Chicken Kabobs

1 Whisk together coconut milk, soy sauce, 2 tsp (10 mL) of the sesame oil, five spice and sriracha in shallow dish.
2 Cut chicken into 4 lengthwise strips and skewer onto lemongrass; add to dish. Turn to coat well. Cover and refrigerate for at least 30 minutes or up to overnight.

Ginger Rice

1 In a saucepan bring chicken broth, coconut milk, rice, ginger and salt to a gentle boil. Reduce heat; cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed. Keep warm.
2 Heat remaining 1 tsp (5 mL) of the sesame oil in large nonstick skillet over medium-low heat. Add green onions and sesame seeds; cook, stirring for about 8 minutes or until wilted; keep warm.
3 Grill skewers on greased grill over medium heat, turning occasionally for about 12 minutes or until no longer pink inside and internal temperature of chicken reaches 165°F (74°C).
4 Place green onions onto serving plate and top with skewers. Serve with ginger rice.