Cambodian Lemongrass Chicken Skewers (Sach Ko Ang)

In a food processor or mortar and pestle, combine sliced lemongrass and minced garlic. Process or pound until a fine paste forms.

In a medium bowl, combine the lemongrass-garlic paste, fish sauce, turmeric powder, brown sugar, vegetable oil, and black pepper. Mix well.

Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Thread the marinated chicken pieces onto the soaked bamboo skewers, about 4-5 pieces per skewer.

Heat a grill or a large non-stick skillet over medium-high heat. Lightly oil the grill grates or skillet.

Place the skewers on the hot grill or skillet. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred.

Remove from heat and serve immediately with steamed rice or a fresh salad.