Tag Archives: lemongrass

Lemongrass Pesto Chicken Kabobs

I don’t own a grill. Shocking, I know. I don’t like to own lots of things, and I never really had a reason to go buy a grill. I have friends that have them, and we eat dinner together often (usually I bring food over there and cook it!) So, if you’re like me, and either don’t own a grill, or simply just don’t want to use one, here is a kabob recipe for your indoor summer baking!

(Of course, you can use the grill for these, too. I would suggest using foil under the chicken though, since olive oil and fire don’t mix very well!)

For the lemongrass pesto sauce, click here: Dairy and nut-free lemongrass pesto recipe from Keirsten’s Kitchen here.

Lemongrass Pesto via Keirsten's Kitchen

Other Ingredients You’ll Need:
Kabob sticks (if you are not grilling these, no need to soak wooden sticks)
2 lbs boneless chicken (I prefer thighs)
1 Medium red bell pepper
2 Small bunches baby bok choy
A small handful of portobello or white button mushrooms

Preheat oven to 400 degrees

Cut the chicken into approximately 1 in x 1 in chunks

Cut the red bell pepper in half, through the middle of the top of the pepper
Remove the seeds from the pepper
Cut into approximately 1 in thick slices
Cut each slice into approximately 1 in chunks

Cut the white stem part of the baby bok choy into approximately 1 inch pieces
Alternate vegetable chunks and chicken chunks on the kabob sticks, in any order you prefer

Raw chicken kabobs for Lemongrass Basil Chicken via Keirsten's Kitchen

Place the kabobs in a baking dish
Spoon the lemongrass pesto over the chicken
Rotate the kabobs and coat the other side

Chicken Kabobs with Lemongrass Pesto via Keirsten's Kitchen

Bake at 400 for approximately 35 minutes, or until the chicken is cooked thoroughly

Lemongrass Basil Chicken kabobs with Fiddleheads and wild rice via Keirsten's Kitchen

Enjoy!

Lemongrass Basil Chicken Kabobs via Keirsten's Kitchen
(Pictured: lemongrass chicken kabobs with wild Maine fiddle heads and wild rice with red pepper)

Lemongrass Pesto (Nut and Dairy Free)

I love pesto, but it’s one of those things that people can be finicky about because it usually contains dairy and nuts. I happen to me making lots of lotions lately, and using lots of lemongrass essential oil- it smells delicious! So, I figured I would pick up some fresh lemongrass and take a crack at some dairy and nut-free pesto that had a lemony-zing to it. If you try this, let me know what you think!

Ingredients:
1 stalk lemongrass
1 handful fresh organic basil
1 medium shallot, chopped
2 fresh garlic cloves
1/4 cup olive oil
Sea salt and black pepper to taste

Lemongrass, Shallot and Basil for Lemongrass Pesto via Keirsten's Kitchen

Prepare the lemongrass by removing the outer, dry layer
Cut off the top 1/3 of the stalk
The rest of the stalk should smell of lemongrass and have a purple-ish ring
(If you don’t see the ring, cut another 1/2 inch from the top and continue to do so until you see it)

http://www.harvesttotable.com/wp-content/uploads/2008/07/Lemon-grass-sliced.jpg

Image from Harvest To Table http://www.harvesttotable.com

Chop the lemongrass into 1 inch pieces
Chop the shallot
Add all ingredients (except salt and pepper) to a food processor and blend together
Add salt and pepper, to taste

Lemongrass Pesto via Keirsten's Kitchen

Serve over chicken, beef, shrimp, salad, lamb, etc. (pretty much anything you want!)

Enjoy : )

Lemongrass Chicken

Ingredients:
2 lbs chicken thighs
1 Medium purple onion
1 Tbsp fresh, chopped thyme
1 Tbsp lemongrass powder
1-2 lemons
2 tsp garlic granules (or 5-6 chopped cloves of garlic)
2 Tbsp butter

In a pot, melt butter and mix in the thyme, lemongrass powder and garlic

Chop the onion and cook in the butter until they begin to soften, slightly

While the onions are cooking, lay the chicken thighs in a baking dish; single-layered

(You will want to use a deep dish, as there will be liquid added and may overflow)

Pour the onion mixture over the raw chicken

Squeeze the juice from the lemon(s) over the top of the chicken mixture

Bake at 425 for approximately 30 minutes; ensuring the chicken is cooked thoroughly (cut a larger thigh in half to check)

Serve and enjoy!

(Leftover broth is a great seasoning/marinade for vegetables, too! We ate the next day with steamed broccoli)

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