Vietnamese chicken skewers are all you need for a quick and easy dinner on the barbie. Pair with tofu and colourful vegies for a meal that will make you feel happy and healthy too!
Ingredients
Method
For the nuoc cham, place all ingredients in a small bowl. Whisk until sugar dissolves. Refrigerate until needed.
Combine lemongrass paste, garlic and lime zest in a small bowl. Place the tofu and chicken in two separate bowls. Spoon the lemongrass mixture evenly over both and toss to coat. Season. Thread the marinated tofu, mushroom and yellow capsicum onto skewers. Repeat with the chicken on separate skewers. Refrigerate while preparing vegetables.
Place the broccoli in a heatproof bowl and cover with boiling water. Leave to stand for 5 minutes or until bright green. Drain broccoli, then refresh under cold water. Drain well.
Thread broccoli and zucchini onto two skewers. Thread the red capsicum and tomatoes onto two skewers. Thread the eggplant and onion onto remaining skewers. Season.
Preheat a barbecue chargrill or hotplate on high heat. Cook both the tofu and vegetable skewers for 4–5 minutes, turning, or until just tender. Cook chicken skewers for 8–10 minutes or until browned and cooked through.
Serve skewers drizzled with nuoc cham and sprinkled with coriander sprigs.
