approx. 45 min.) Peel the outer skin off the lemongrass and thread the meat onto it. Peel the lemon and lime peel with a zester and form over the meat skewers. Peel the ginger, cut into slices, and cover the meat on both sides with it.
Drizzle the skewer with olive oil and marinate for about three to four hours.
Halve, seed and clean the pointed peppers. Peel and finely dice onions. Peel banana, finely dice. Cut spring onion greens into rolls, slice peeled lime and lemon. Saute diced onion in oil until translucent. Add cold-braised wild rice mixture, sauté briefly* and pour in poultry stock. Cook as risotto, season with salt and pepper.
Sauté remaining onions in hot olive oil until translucent*, add spring onion greens and sauté*. Extinguish with coconut milk. Add bananas and stir in curry powder and mango chutney. Gently toss briefly and season with salt and pepper.
Place the grissinis on a flat plate, add a few slices of lemon and lime. Briefly flavor in a heated stove at about 160 °C. Cook the skewers on a heated and oiled grill on both sides until cooked through. Add the pointed peppers in the last third of the cooking time, then arrange the skewers, peppers and risotto on plates. Pour the coconut milk sauce over the meat, add a few grissinis and slices of lemon and lime.
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