Yield: 2 servings

​1 lb ground pork or chicken

1 Tbsp finely minced garlic

1 Tbsp finely minced shallot

½ tsp freshly ground black pepper

12-15 stalks of lemongrass

Salt to taste

Combine all ingredients, except the lemongrass stalks, in a bowl and mix with hands or a fork. Cover and place the mixture in the refrigerator for at least 1 hour (or overnight), allowing the flavors to develop.

Peel the outer layer of the lemongrass stalks. Rinse in water and dry. Take one handful of the ground mixture and wrap it around the end of a lemongrass stalk, gently pressing and molding the meat around the stalk. Repeat with the remaining meat and place on a baking sheet. Grill skewers over coals or on a gas grill for about 6 to 10 minutes until cooked through. Make sure to rub the grill with a paper towel soaked in vegetable oil to ensure the skewers don’t stick to the grate.

Recipes and photos courtesy of Metabolic Balance

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