Spicy Lemongrass Soy Marinaded Skewers
2 serves (5pts)
3 serves (~3.5pts)
150g chicken, small cubes (dice sized) (3 pts)
200g beef, medium cubes (large dice sized) (6 pts)
1/2-1/3 of chili, sliced into thin slices
4 garlic cloves pressed
1 TB of ginger finely cut
1/2-1/3 of a Lemongrass stalk finely chopped
5 tsp of soy sauce( would reduce to 3 tsp)
1 tsp olive oil (1 pt)
1/2 c. corriander finely chopped
I like to put fresh vegetables, cut into large chunks, with the meat. However, I keep the chicken and beef separate because they tend to cook for longer amounts of time (depends on how raw/rare done you like your beef).
I like to put large chunks of capsicum (green/red peppers), onions, whole mushrooms, chunks of zucchini. I usually toss them with a little olive oil..maybe 1-3tsp depending how much you are using.
Place chicken/veg, beef/veg or all separate on bamboo or metal skewers.
When making the chicken skewers I don’t place the chicken pieces right next to each other, because it doesn’t cook as quickly..space them out.
Either grill on BBQ or Broil (making sure to turn) until meat is cooked–espeically chicken.
Top with finely chopped corriander before serving.