Chicken larb skewers with mixed greens & mint salad


Prepare Time: 0:25 | Cook Time: 0:20 | Difficulty: CAPABLE COOKS

Delight your family and serve up Curtis Stone’s fresh and healthy chicken larb skewers tonight!



  1. In a small food processor, blend the red onion, lemongrass, ginger, lime zest, garlic, salt and 1 tablespoon of the oil until very finely chopped, stopping the machine and scraping the sides of the bowl occasionally. Place the mixture in a large bowl and mix in the chicken mince.

  2. Using oiled palms, divide the chicken mixture into 8 and mold the chicken mixture into oval balls on the ends of 8 bamboo skewers. Cover and refrigerate while you prepare the barbecue, rice and nuoc cham.

  3. Preheat the barbecue on high.

  4. To make the nuoc cham, in a small bowl, mix the lime juice, fish sauce, sugar and chilli. Set aside for 10 minutes to allow the flavours to blend.

  5. Coat the larb skewers with the remaining oil. Barbecue the skewers, turning as needed, for 8 minutes or until the chicken is cooked through and grill marks form.

  6. Meanwhile, to cook the rice, in a small heavy saucepan, bring the rice, 1 1/3 cups water and a pinch of salt to a boil over high heat. Reduce the heat to medium-low, cover, and simmer gently for 15 minutes or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking. Fluff the rice with a fork and stand, covered, for 5 minutes.

  7. Divide rice among four plates. Top each with a quarter of the greens. Arrange the skewers on top of the rice. Sprinkle over the mint and onion. Drizzle the nuoc cham over the salad and chicken and serve immediately.

Coles – February 2014


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