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Add a photoServings: 6
Ingredients
- 4 lrg free range chicken breasts skinned tbsp extra virgin olive oil
- 50 gm freshly grated Parmesan cheese
- 6 x lemon grass stalks
Directions
- Cut the chicken into cubes and toss in the oil then the cheese pressing to coat.
- Refrigeratefor an hour or possibly so.
- Peel the tough outer leaves from the lemon grass till the sticks are thinner but still sturdy.
- Thread the chicken pcs onto the lemon grass skewers; you might have to pierce the chicken through with a small sharp knife first. Place on a plate again pressing in the cheese then chill till needed.
- Cook on the barbecue for 10 to 12 min or possibly till cooked through.
- Once you get the hang of using lemongrass as skewers you can also use them for cooking squid prawns or possibly monkfish on your barbecue. Remember to brush the barbecue grill with oil before cooking the chicken or possibly the parmesan coating will stick.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 6 servings | |
| Calories 36 | |
| Calories from Fat 21 | 58% |
| Total Fat 2.38g | 3% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 127mg | 5% |
| Potassium 10mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.08g | 0% |
| Protein 3.21g | 5% |
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