International Recipes

Vietnamese Lemon Chicken Skewers

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Yield: 4 servings


  • 2 scallions, thinly sliced
  • Zest of 1 lemon, grated
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon granulated sugar
  • 2 tablespoons Asian fish sauce (nuoc mam)
  • 4 tablespoons vegetable oil
  • 4 boneless, skinless chicken breasts
  • 12 bamboo skewers


  1. Combine the scallions, lemon zest, lemon juice, garlic, pepper, sugar, fish sauce and oil in a medium-size bowl.
  2. Slice the chicken crosswise on the diagonal into wide strips. Place in the marinade, cover and refrigerate for at least 2 hours. Don't marinate the chicken too long or the acidity will 'cook' it.
  3. Soak the skewers in warm water for 1 hour.
  4. Heat broiler or grill. Thread the chicken strips onto the skewers.
  5. Broil 5 inches from the heat source for about 4 minutes per side, or until done.
  6. Alternately, grill the chicken for about 4 minutes per side.

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