Serves four
Skewers
4 chicken breast fillets, cubed
8 lemongrass sticks
Marinade
1⁄3 cup vegetable oil
2 cloves garlic, finely chopped
2 green onions, thinly sliced
2 tablespoons chopped coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons soy sauce
1 teaspoon palm sugar
1 tablespoon lime juice
Cucumber Salad
1⁄4 cup palm sugar
1⁄4 cup white wine vinegar
2 red chilies, seeded and chopped
4 shallots, finely sliced
1 tablespoon fish sauce
3 cucumbers, finely sliced
1⁄4 cup peanuts, roasted and finely chopped
For the marinade, combine all ingredients in a large bowl and mix well. Cut chicken into square-inch chunks; add to marinade. Cover and refrigerate for at least 1 hour.
For the cucumber salad, combine sugar, vinegar, chilies, shallots, and fish sauce in a small bowl and stir. Place cucumber in a serving bowl, pour dressing over, toss gently, and sprinkle with peanuts.
Trim lemongrass stalks to about 5 to 6 inches and cut root end on the diagonal. Use a sharp skewer to pierce each piece of chicken, then thread 2 or 3 pieces on each stick of lemongrass. Grill skewers, turning occasionally, for 8 to 10 minutes. Serve cucumber salad in a bowl and place two skewers across each bowl.
