Instructions: Cut the chicken into cubes and toss in the oil then the cheese pressing to coat.

Chill for an hour or so.

Peel the tough outer leaves from the lemon grass until the sticks are thinner but still sturdy.

Thread the chicken pieces onto the lemon grass skewers; you might have to pierce the chicken through with a small sharp knife first. Place on a plate again pressing in the cheese then refrigerate until needed.

Cook on the barbecue for 10 to 12 minutes or until cooked through.

Once you get the hang of using lemon
grass as skewers you can also use them for cooking squid prawns or monkfish on your barbecue. Remember to brush the barbecue grill with oil before cooking the chicken or the parmesan coating will stick.

Serves 6

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