Name: Vietnamese chicken, tofu and vegetable skewers
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4-6
Ingredients: 2 Tbsp lemongrass paste; 2 garlic cloves, crushed; 2 tsp finely grated lime zest; 450g firm tofu, cut into 16 cubes; 4 chicken thigh fillets, cut into 2.5cm pieces; Sea-salt flakes and freshly ground black pepper, to season; 100g button mushrooms, halved; 1 yellow capsicum, cut into 2.5cm pieces; 1 head broccoli, cut into large florets; 1 large zucchini, sliced thickly, halved (or quartered if large); 1 large red capsicum, cut into 2.5cm pieces; 8 cherry tomatoes; 1 small eggplant, cut into 2.5cm pieces; 1 red onion, cut into thick wedges; Coriander sprigs, to serve; Nuoc cham; 1/2 cup caster sugar; 1/4 cup fish sauce; 1/4 cup lime juice; 1/4 cup rice vinegar; 2 garlic cloves, finely chopped; 2 red birdseye chillies, finely chopped

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

2 Tbsp lemongrass paste

2 garlic cloves, crushed

2 tsp finely grated lime zest

450g firm tofu, cut into 16 cubes

4 chicken thigh fillets, cut into 2.5cm pieces

Sea-salt flakes and freshly ground black pepper, to season

100g button mushrooms, halved

1 yellow capsicum, cut into 2.5cm pieces

1 head broccoli, cut into large florets

1 large zucchini, sliced thickly, halved (or quartered if large)

1 large red capsicum, cut into 2.5cm pieces

8 cherry tomatoes

1 small eggplant, cut into 2.5cm pieces

1 red onion, cut into thick wedges

Coriander sprigs, to serve

Nuoc cham

1/2 cup caster sugar

1/4 cup fish sauce

1/4 cup lime juice

1/4 cup rice vinegar

2 garlic cloves, finely chopped

2 red birdseye chillies, finely chopped

Method

Step 1

For the nuoc cham, place all ingredients in a small bowl. Whisk until sugar dissolves. Refrigerate until needed.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve skewers drizzled with nuoc cham and sprinkled with coriander sprigs.

vegie skewers with tofu and meat on them in a line resembling rainbow colours — *(Photography: Tim Roberts, Styling: Lucy Busuttil, Food preparation: Clare Maguire, Recipes: Kim Coverdale and Sarah Murphy)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.