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Chicken Banh Mi Kebabs Recipe

   
 

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     Chicken Banh Mi Kebabs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
For Kebabs- 3 cloves garlic, 1 small shallot, quartered
1 1/2 inch piece ginger peeled and cut, 2 stalks lemongrass,cut
1/4 C fresh cilantro, juice of 1 lime, 1/4 C fish sauce
2 tbl soy sauce, 2 tbl sugar, 1 tbl begetable oil
2 pounds boneless chicken breasts cut into pieces
Small daikon radish, peeled halved and sliced
4 jalapeno peppers ,each cut into 8 pieces, kosher salt
PICKLED VEGETABLES- 3/4 C rice wine vinegar
1/4 C sugar
 
Kosher salt, 2 carrots,cut into matchsticks,1/2 C seedless
cucumber, cut into matchsticks, fresh cilantro
SPICY MAYONNAISE
1/2 C mayonnaisem Juice of 1 lime, 1 tbl siracha
kosher salt
Thai basil
split baguette pieces
lime wedges for serving

Instructions
Make the kebabs. Combine garlic,shallot,ginger, lemongrass and cilantro in a food processor and pulse until finely chopped. Add the lime juice, fish sauce,soy sauce sugar and oil and process until a coarse paste forms. Put the chicken in a large bowl and add the ginger paste and toss. Cover and refrigerate 4-6 hours
Make the pickled vegetables Bring the vinegar, 1/4 C water,sugar and 1 tsp salt to a simmer in a small saucepan over medium heat and stir until the sugar and salt dissolve. Let cool slightly. Combine carrots and cucumber in a small bowl and pour the brine over the top press the vegetables to submerge. Refrigerate 1-4 hours. Drain and then stir in cilantro
Make the spicy mayo by combining mayo, lime juice and siracha, season with salt and refrigerate until ready to serve
Preheat grill to medium, Drain the chicken, Thread the chicken, daikon and jalapenos onto ten 12inch skewers. Season with salt. Brush the grill with vegetable oil and grill the kebabs turning often until cooked through and well marked about 15 minutes. Remove to a platter and sprinkle with cilantro and thai basil. Serve in Baguettes with the pickled vegetables, spicy mayo and lime wedges.


Originally Submitted
7/18/2019





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