Thai Chicken Kofta Skewers with Lemongrass Recipe
Aromatic skewers made from ground chicken, seasoned with garlic, ginger, and lemongrass. In Thailand, similar snacks are often sold at street stalls – they’re perfect for parties or as a side to salad and rice.
In Thailand, similar minced-meat skewers (often pork) are sold as quick street food, usually with a little plastic bag of chili sauce and sticky rice. In home cooking, chicken is more often used as a lighter, cheaper alternative.
This is a homemade take on Thai street food where lemongrass takes the lead instead of just being in the background. The skewers are so aromatic that they only need simple rice and lime on the side, and they also freeze well, so you can bake a bigger batch “for later.” Using chicken makes them lighter than classic pork versions.
Why this version works
- Thorough kneading of the meat gives bouncy skewers that cling to the stick and don’t crack.
- The combination of fish sauce and soy sauce builds deep umami without long marinating.
- Very finely chopped lemongrass penetrates the meat instead of remaining as tough fibers.
- The oven-or-pan option lets you get a grilled effect even in an apartment kitchen.
Chef's tips
Before seasoning the whole mixture, fry a small test patty in a pan – once you taste it, it’s easier to judge the saltiness and heat. Add fish sauce gradually, because too much quickly overwhelms the delicate flavor of the chicken and makes the skewers overly salty. When shaping the skewers, smooth the meat with wet hands – a smooth, taut surface browns evenly and sticks less to the baking tray.
How to serve
Serve the skewers on a large board with small bowls of sauces, lime wedges, and fresh herbs so everyone can season their portion to taste. They pair very well with simple rice noodles with vegetables or a green papaya salad. For a quick dinner, a bowl of jasmine rice and cucumbers in a sweet-and-sour brine is enough.
Watch out for
- Skewers that are too thick (over 3 cm) may be raw inside and burnt on the outside.
- If the pan isn’t properly heated, the meat will start to simmer in its juices instead of browning.
- Don’t cut short the kneading time – a loose, non-sticky mixture will fall apart easily when you turn the skewers.
Substitutions
- You can replace lemongrass with lime zest and a little juice, though the aroma will be milder.
- Fresh cilantro can be swapped for finely chopped flat-leaf parsley for people who dislike cilantro.
- Fish sauce can be replaced with light soy sauce plus a pinch of salt for a fish-free version.
Ingredients
- ground chicken - 500 g
- fresh lemongrass - 1 stalk
- garlic - 3 cloves
- fresh ginger - 15 g
- fish sauce rybny - 2 tablespoons
- soy sauce sojowy - 1 tablespoon
- sugar - 1 teaspoon
- chili pepper - 0.5 pieces
- fresh coriander - 2 tablespoons
- oil roślinny - 1 tablespoon
- skewers - 8 pieces
Preparation
- If using wooden skewers, soak them in cold water for at least 20 minutes so they don’t burn during baking or grilling.
- Peel the tough outer leaves from the lemongrass and cut off the root end. Finely chop the tender part of the stalk or blitz very finely in a blender.
- Finely chop or grate the garlic and ginger. Finely chop the chili.
- In a large bowl, place the ground chicken, chopped lemongrass, garlic, ginger, chili, fish sauce, soy sauce, sugar, and chopped coriander.
- Knead the mixture with your hand for 2–3 minutes, until everything is well combined and the meat becomes slightly sticky – this helps the skewers hold together better.
- Divide the mixture into 8 equal portions. Wrap each portion around a skewer, forming a long sausage shape about 2–3 cm thick. Press the meat firmly onto the skewer so it doesn’t fall off during cooking.
- Lightly brush the skewers with oil on all sides.
- Preheat the oven to 200°C (top and bottom heat) or heat a grill pan. Arrange the skewers on a baking tray lined with baking paper or on a rack set over a tray.
- Bake for 12–15 minutes, turning the skewers halfway through, until cooked through and lightly browned. If using a grill pan, cook over medium-high heat for about 10–12 minutes, turning every few minutes.
- Serve the hot skewers with rice, salad, or as a snack with your favorite chili sauce.
Storage
No storage information available for this dish.
I usually shape the skewers the day before, arrange them on a tray in the fridge, and in the morning I just pack them into a container for a plot-side grill – that way I know the meat has had time to chill properly and firm up.
