This month we are sharing our much-loved Lemon Myrtle Chicken recipe.
This recipe is often included in our Yarriba Dreaming Immersion Tour. Everything tastes better when someone else does the cooking.
We source the Lemon Myrtle leaves and the Thyme from our permaculture garden. There is something about picking fresh herbs that makes me happy, I especially love their aroma lingering in the air.
Why not try this recipe while you stay here at our eco-tourism campgrounds? Come and see the friendly staff in the office and we will assist you with sourcing your own fresh Lemon Myrtle leaves and Thyme*.
In this recipe we are showing you how to make skewers, but you can cook the chicken in any form, from marinated breasts, to roasting a whole chicken.
Ingredients:
| Marinade:
500g chicken thighs One bunch shallots 50 lemon myrtle leaves 3 tblspns fish sauce 2 teaspn Turmeric Juice of 2 lemons/4 limes 4 tblspns olive oil Salt/pepper to taste
|
Dressing:
tablsp.White sugar 6 tablespoons fish sauce 2 tablespoons lemon/lime juice 2 cloves crushed garlic chilli – finely chopped teaspoon grated ginger ½ cup water
Jasmine rice – 2 cups |
Method:
- Dice chicken into 2cm cubes.
- Chop shallots and 20 lemon myrtle leaves.
- Marinate chicken meat in non-metal dish with fish sauce, turmeric, lemon juice, salt, pepper, shallots, chopped lemon myrtle leaves and oil for at least 2 hours. (soak wooden skewers in water at the same time)
- Wrap chicken in a single lemon myrtle leaf, then thread on wooden skewer
- Cook rice as per rice instructions.
- Sit on bench for ½ hour before cooking. Grill or BBQ until chicken is cooked.
- Meanwhile make dressing by combining all dressing ingredients.
- Serve 2 kebabs with side of rice and drizzle of dressing. Garnish with fresh lemon myrtle leaves.
*subject to seasonal availability
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