Lemongrass Chicken Skewers

If you’re craving something that hits bold flavor, juicy texture and Southeast‑Asian street‑food vibes, these Lemongrass Chicken Skewers are it. Inspired by the legendary “sate lilit” style, they combine juicy minced chicken with citrusy lemongrass zing and a savory‑sweet marinade bit.

Whether you’re firing them up for a backyard BBQ, serving as party bites, or spicing up a weeknight dinner — these skewers bring maximum flavor with minimal fuss.

The Lemongrass Stalk Isn’t Just Decorative, it’s a Flavor Hack.

Here’s the fun secret: using the bottom third of the lemongrass stalk (the thick, firm part) as your skewer actually infuses the chicken with that fresh, citrusy fragrance while it cooks. Plus, gently bruising it with the back of a knife releases oils that make everything smell and taste next‑level. We’re talking aroma that hits harder than your morning coffee.

Try it and thank yourself later!

🫶 Hui

Taste and Texture

Imagine threading crisp‑fresh lemongrass stalks, wrapping them in magic minced chicken paste that’s been marinated until it practically hums with flavor. The outside gets a gentle char, little caramelised bits. Inside? Tender, juicy, with just enough bounce. Then you take that first bite and “boom”a zest of lemongrass fills your senses, savory‑sweet marinade lingers, subtle heat from the dipping sauce jumps in, and you’re in flavor‑town. These aren’t just “chicken skewers”; they’re a full sensory moment.

More chicken recipes? Try our Coke Chicken Wings or Taiwanese Popcorn Chicken.

Ingredients in Lemongrass Chicken Skewers

Just a handful of bold, aromatic ingredients, you’ll have these delicious lemongrass chicken skewers on your table!

• Lemongrass stalks: These are your skewers and your secret weapon for big flavor.
  
• Boneless chicken breast: Juicy, mild, and the perfect canvas for all that seasoning.
  
• Garlic & shallots: Classic aromatics that lay down the savory base.
  
• Kaffir lime leaves: Bright and citrusy — they cut through the richness like a boss.
  
• Cornstarch: Helps the chicken mixture hold its shape like a pro.
  
• Fish sauce, soy sauce, oyster sauce: The holy trinity of umami goodness.
  
• Black pepper & salt: Essential for seasoning depth.
  
• Palm sugar: A subtle sweetness that rounds everything out and makes the savory pop.

For the Dipping Sauce:

• Garlic + red chili: Heat and punch.
  
• Lemongrass: For continuity and added zing.
  
• Lime juice + sugar + fish sauce: Your sour-sweet-savory flavor bomb.
  
• Water + salt: To balance and adjust texture.

How to Make Lemongrass Chicken Skewers

1

Blend the chicken paste

In a food processor, blend chicken, chopped lemongrass, garlic, shallots, kaffir lime leaves, cornstarch, fish sauce, soy sauce, oyster sauce, black pepper, salt, and palm sugar. Process for 30–60 seconds until a sticky, cohesive paste forms.

2

Shape the skewer

Scoop about 50g (1.75 oz) of the paste, flatten slightly, and wrap it around a bruised lemongrass stalk to form a sausage-like shape. Repeat until all are formed.

3

Pan-fry the skewers

Heat oil in a skillet over medium heat. Cook skewers for about 2–3 minutes per side, turning until golden and cooked through. Drain skewers briefly, let rest for 1 minute.

4

Make the dipping sauce

Blend garlic, chili, and lemongrass. Simmer in a saucepan with water, lime juice, sugar, fish sauce, and a bit of oil for ~4 minutes until fragrant. Cool slightly.

Decorate + Serve

Garnish with lime wedges, fresh cilantro or chopped chilies for colour and punch. Serve skewers warm with dipping sauce.

Substitutions/Variations

Pro Tips!

• Bruise the lemongrass stalks well
• Don’t just trim — roll or smack the stalks with the back of a knife. This activates essential oils and helps the chicken grip better.
• Chill before cooking
• Pop shaped skewers in the fridge for 15–20 minutes. It firms up the paste, so they stay intact and don’t slide off while cooking.
• Sticky paste texture
• The chicken mix should be cohesive and sticky, not runny or crumbly. If too wet, add a pinch of cornstarch; too dry, a splash of fish sauce.

FAQ and Tips

If you make these lemongrass chicken skewers — I want to see your skewered wins and shout out your spice game 🫶

Lemongrass Chicken Skewers

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 13 lemongrass chicken skewers

These Lemongrass Chicken Skewers are juicy, aromatic, and packed with Southeast Asian flavor. Wrapped around lemongrass stalks, they’re perfect for grilling, pan-frying, or weeknight meals in 30 minutes.

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Lemongrass Chicken Skewers

Ingredients

  

• 14 lemongrass stalks, reserve 1, finely chopped for blending
• 1.5 lbs boneless chicken breast, cubed
• 6 cloves garlic
• 5 shallots
• 4 fresh kaffir lime leaves, sliced
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon black pepper
• ½ teaspoon salt
• 2 teaspoon palm sugar

For the Dipping sauce

• 1 head garlic
• 1 small red chili, adjust to taste
• 1 lemongrass stalk, finely chopped
• ½ cup water
• ¼ cup lime juice
• 1 tablespoon sugar
• ½ tablespoon fish sauce
• Salt to taste

Method

 

For the Chicken Skewers

1. In a food processor, blend chicken, chopped lemongrass, garlic, shallots, kaffir lime leaves, cornstarch, fish sauce, soy sauce, oyster sauce, black pepper, salt, and palm sugar. Blend for 30 seconds to 1 minute until a sticky, cohesive paste forms that holds together easily.
   14 lemongrass stalks, 1.5 lbs boneless chicken breast, 6 cloves garlic, 5 shallots, 4 fresh kaffir lime leaves, 1 tablespoon cornstarch, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon black pepper, ½ teaspoon salt, 2 teaspoon palm sugar
2. Scoop about 1.75 oz (50g) of the paste into your palm and flatten slightly.
3. Place a slightly bruised lemongrass stalk in the center, then wrap the chicken paste around it to form a sausage-like shape.
4. Repeat until all paste and stalks are used.
5. Heat oil in a pan over medium heat. Add skewers and cook for 2–3 minutes per side, turning to brown evenly.
6. Drain excess oil and let rest for 1 minute before serving.

Prepare the Dipping Sauce:

1. Blend garlic, chili, and lemongrass until finely minced.
   1 head garlic, 1 small red chili, 1 lemongrass stalk
2. In a small saucepan, combine the blended mixture with water, lime juice, sugar, fish sauce, salt, and a splash of oil.
   ½ cup water, ¼ cup lime juice, 1 tablespoon sugar, ½ tablespoon fish sauce, Salt to taste
3. Simmer over low heat for about 4 minutes until fragrant. Remove from heat and let cool slightly before serving.

Notes

1. Bruise the lemongrass stalks well
   Don’t just trim — roll or smack the stalks with the back of a knife. This activates essential oils and helps the chicken grip better.
2. Chill before cooking
   Pop shaped skewers in the fridge for 15–20 minutes. It firms up the paste, so they stay intact and don’t slide off while cooking.
3. Sticky paste texture
   The chicken mix should be cohesive and sticky, not runny or crumbly. If too wet, add a pinch of cornstarch; too dry, a splash of fish sauce.

 

Storage

• Raw skewers: Airtight container or individually wrapped; refrigerate up to 2 days or freeze up to 1 month. Thaw overnight in fridge before cooking.
• Cooked skewers: Once cooled, store airtight in fridge for up to 2 days. Re‑heat in a pan or air fryer to crisp up; avoid microwave to maintain texture.