Ingredients
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1 1/4 lb. ground chicken thighs (can use pork, shrimp, lamb or a combination)
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3 green onions, finely chopped
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2 cl garlic, minced
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1 tbs grated ginger
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1 tbs palm sugar
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1/8 tsp white pepper
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1 egg white
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1 tbs corn starch
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1/4 tsp ground turmeric
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1 tsp salt
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1 tbs fish sauce
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Assembly
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5 stk lemongrass, cut into 4-inch lengths (these are your skewers)
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1/4 cup McEvoy Ranch Ginger Turmeric Olive Oil
Instructions
In the bowl of a stand mixer with the paddle attachment, combine the ingredients for the chicken mixture and process until well combined and sticky to the touch.
Using gloved hands, gather about 2 tablespoons (1.5oz) of the mixture in the palm of your hand and shape around each lemongrass "skewer" leaving one end exposed as a handle for cooking and eating.
Preheat an oven or air-fryer to 350f and brush a baking sheet lined with parchment with some of the McEvoy Ranch Ginger Turmeric Olive Oil.
Arrange skewers on the tray and brush the top with more McEvoy Ranch Ginger Turmeric Olive Oil.
Bake until golden brown, about 15 minutes and allow to cool a few minutes before serving.
You can also cook these in a sauté pan or on a grill. Oiling the meat is crucial to avoid sticking.
