Thai Basil Chicken Kebabs



2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp vegetable oil

1/4 cup finely chopped basil

1 Tbsp grated ginger

1 Tbsp grated garlic

1 Tbsp dark brown sugar

1 kg boneless skinless chicken breasts

   cut into 1 to 2-inch chunks

Coconut Dipping Sauce

400 ml coconut milk

1 stalk of lemon grass

2 slices of ginger

1 tsp lime zest

1 Tbsp lime juice

1 tsp fish sauce

Serves 6


Combine soy sauce, fish sauce, vegetable oil, basil, ginger, garlic and brown sugar in a medium bowl.

Add chicken and submerge it in marinade.

Let chicken marinate in refrigerator for 2 hours or overnight.

When ready to cook, thread chicken on skewers and grill for 5-7 minutes over medium-high heat, turning occasionally, until lightly browned and cooked through.

Serve warm or at room temperature.

Combine coconut milk, lemon grass and ginger in a saucepan. Bring to a boil over high heat, turn heat to medium low and simmer for 20 minutes until thick and full of flavour. Add lime zest and juice and fish sace and simmer for 2 minutes longer or until flavour has married. Strain and cool to room temperature.

Source: LCBO Food and Drink magazine, Summer 2009