GRILLED LEMONGRASS CHICKEN KEBAB SANDWICHES
Drawing inspiration from Vietnamese banh mi sandwiches, these kebabs are marinated in a mix of ginger, garlic, lemongrass, fish sauce and lime. Once grilled, they're piled on baguettes, along with pickled veggies and a spicy Sriracha mayo.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 kebabs
Number Of Ingredients 25
Steps:
- Make the kebabs: Combine the garlic, shallot, ginger, lemongrass and cilantro in a food processor and pulse until finely chopped. Add the lime zest and juice, fish sauce, soy sauce, sugar and vegetable oil and process until a coarse paste forms. Put the chicken in a large bowl and add the ginger paste; toss to coat. Cover and refrigerate 4 to 6 hours.
- Meanwhile, make the pickled vegetables: Bring the vinegar, 1/4 cup water, the sugar and 1 teaspoon salt to a simmer in a small saucepan over medium heat, stirring, until the sugar and salt dissolve. Let cool slightly. Combine the carrots and cucumber in a small bowl and pour the brine over the top; press the vegetables to submerge. Refrigerate until chilled, 1 to 4 hours. Drain, then stir in the cilantro.
- Make the spicy mayonnaise: Stir the mayonnaise, lime zest and juice and Sriracha in a small bowl; season with salt. Refrigerate until ready to serve.
- Preheat a grill to medium. Drain the chicken, brushing off any large pieces of the ginger paste. Thread the chicken, daikon and jalapeños onto ten 12-inch skewers. Season with salt.
- Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the chicken is cooked through and well-marked, 12 to 15 minutes. Remove to a platter and sprinkle with cilantro and Thai basil. Serve in baguettes with the pickled vegetables, spicy mayonnaise and lime wedges.
LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE
These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
- Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
- Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
- Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
- Heat the grill to medium-high and oil the grate.
- Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
- Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
- Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g
CURRY-GINGER CHICKEN KEBABS WITH OKRA
Channel the flavors of Indian cooking with these perfectly charred kebabs brushed with butter and seasoned with a spicy yogurt marinade.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
- Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
- Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
- Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.
Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 191 milligrams, Sodium 553 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 38 grams, Sugar 5 grams
GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE
Steps:
- Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top. Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers. You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long. Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch. (You can do most of this in a food processor and finish with a little hand chopping.) Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
- Slice the chicken into 1/3-inch-thick strips about 1 inch wide-slice across the grain and at an angle on breasts, and with the grain on thighs. You should have about 30 strips. Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
- To make the dipping sauce, put the peanut butter in a small bowl. Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey. Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
- Prepare a medium-hot gas or charcoal grill or heat a large grill pan. Meanwhile, thread the chicken onto the skewers. Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side. (Alternatively, you can cook the skewers under a broiler-about 8 minutes total-but they won't brown as well.)
- Serve with the dipping sauce.
LEMON GINGER CORIANDER CHICKEN KEBABS
While shopping for supplies for the RSC in the local Indian market I saw a bottle of coriander ginger marinade. Sounded like a plan to me! This is my interpretation. Preparation time includes marinating time.
Provided by Cathleen Colbert
Categories Chicken
Time 50m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a plastic bag and seal.
- Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
- Drain vegetables and chicken and discard marinate.
- Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
- Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
- Serve with couscous.
LEMON GARLIC CHICKEN KEBABS
Gorgeous sticky, garlicky chicken kebabs perfect for the barbeque!
Provided by primrosey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
- Preheat grill for high heat.
- Remove chicken from the marinade and shake off excess. Thread onto skewers.
- Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 6.6 g, Cholesterol 97.7 mg, Fat 14.4 g, Fiber 1.3 g, Protein 25 g, SaturatedFat 8.1 g, Sodium 142.1 mg, Sugar 3.3 g
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