Chicken skewers

Discover exciting new food and wine combinations

Tarte en fleur

Chicken skewers

Preparation 10 minutes
Service 2 people
Difficulty 5/10


  • 2 chicken breasts
  • 1 tbsp olive oil
  • 2 tbsp nuoc mam
  • 2 tbsp brown sugar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 pinch ground turmeric
  • Pistachio nuts
  • Cashew nuts
  • 4 stalks lemongrass
  • 1 shallot
  • 2 garlic cloves
  • 10g grated ginger
  • 1 lime
  • 1 bird's eye chilli
  • ½ bunch spring onions/ scallions


  1. Cut the chicken into large chunks.
  2. Mix all the aromatics in a bowl. Crush the garlic, grate the lime zest, squeeze the juice, peel and finely chop the shallot and mix with the spices.
  3. Put the chicken chunks in the marinade and leave in the fridge for 2 hours.
  4. Toast the pistachio and cashew nuts in the oven then crush coarsely.
  5. Drain the chicken chunks and skewer them on the lemongrass stalks. Scatter the toasted pistachio and cashew nuts over the skewers.
  6. Fry the skewers in a frying pan for 10 mins, pour over the remaining marinade as they cook, then reduce the marinade until it has a syrupy texture.
    Serve on a dish and sprinkle with finely chopped spring onion/scallion.

The Chef's twist

You can replace the chicken breasts with monkfish for delicious, melting flavours and texture.