Chicken Skewers with Lemongrass and Sautéed Vegetables

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
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based on 2 ratings

These juicy chicken thigh patties with citrusy lemongrass are wrapped onto soaked wooden skewers and broiled in the oven for an interesting presentation. They could also be formed into small meatballs and pan fried in a little sesame oil. Delicious!

recipe updated Jun 19, 2020


  • Chicken thighs icon
    Chicken thighs
    8 (about 1.544 kg)
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (about 24 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Green bell pepper icon
    Green bell pepper
    1 (about 150 g)
  • Bok choy icon
    Bok choy
    2 (about 250 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Kaffir lime leaves icon
    Kaffir lime leaves
    2 (about 0.2 g)
  • Dark soy sauce icon
    Dark soy sauce
    1 tbsp (about 18 g)
  • Sesame oil icon
    Sesame oil
    1 ½ tsp (about 6.9 g)


  • kCook icon Food processor
  • kCook icon Broiler
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Frying pan
  • kCook icon Food processor bowl
  • kCook icon Skewer

Step preview

  1. Pre-heat broiler - high heat
  2. Add chicken thighs, lemongrass stalk, garlic clove, kaffir lime leaves and dark soy sauce to a clean food processor bowl
  3. Blend until completely mixed
  4. Divide evenly
  5. Transfer chicken to skewer
  6. Transfer chicken to baking sheet
  7. Brush with sesame oil lightly
  8. Broil until cooked through - approx 5 min
  9. Add sesame oil to a clean frying pan
  10. Heat in frying pan - high heat
  11. Add red bell pepper to the frying pan
  12. Add green bell pepper to the frying pan
  13. Drizzle with dark soy sauce
  14. Add bok choy to the frying pan
  15. Fry in frying pan until tender - 3 min, high heat
  16. Serve immediately
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