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A cut-open lemongrass chicken skewer showing the inside texture and a visible lemongrass stalk at the center, placed beside a bowl of sweet chili dipping sauce with lime wedges and cilantro.

Lemongrass Chicken Skewers

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.