Chicken Banh Mi Kebabs

  • Yield : 4 to 6 kebabs
  • Cook Time : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe


  • 3 cloves garlic
  • 1 small shallot, quartered
  • 1 1/2-inch piece ginger, peeled and cut into large pieces
  • 2 stalks lemongrass, trimmed and chopped
  • 1/4 cup fresh cilantro (leaves and tender stems)
  • Grated zest and juice of 1 lime
  • 1/4 cup fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil, plus more for the grill
  • 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
  • 1/2 small daikon radish, peeled, halved and thinly sliced
  • 4 jalapeno peppers, each cut into 8 pieces
  • Kosher salt
  • 3/4 cup rice wine vinegar
  • 1/4 cup sugar
  • Kosher salt
  • 2 carrots, cut into matchsticks
  • 1/2 seedless cucumber, cut into matchsticks
  • 1/2 cup fresh cilantro
  • 1/2 cup mayonnaise
  • Grated zest and juice of 1/2 lime
  • 1 1/2 teaspoons Sriracha
  • Kosher salt
  • Chopped fresh cilantro, Thai basil, split baguette pieces and lime wedges, for serving


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. 

Step 5

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.

Leave a Reply

Your email address will not be published. Required fields are marked *