Categories: Grilling
Ingredients
- For the Kebabs:
- 3 garlic cloves
- 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
- Grated zest and juice of 1 lime
- 1/4 cup fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. sugar
- 1 tbsp. vegetable oil, plus more for the grill
- 2 lbs. chicken breasts, cut into 2-inch pieces
- 1/2 small daikon radish, peeled, halved and thinly sliced
- 4 jalapenos, each cut into 8 pieces
- Kosher salt
- For the Pickled Vegetables:
- 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
- For the Spicy Mayo:
- 1/2 cup mayo
- Grated zest and juice of 1/2 lime
- 1 1/2 tsp Sriracha
- Kosher salt
- Chopped fresh cilantro, Thai basil, split baguette pieces and lime wedges, for serving
Directions
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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.
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Meanwhile, make the pickled vegetables: Bring the vinegar, 1/4 cup water, the sugar and 1 tsp 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.
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Make the spicy mayo: Stir the mayo, lime zest and juice and Sriracha in a small bowl; season with salt. Refrigerate until ready to serve.
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Preheat a grill to medium. Drain the chicken, brushing off any large pieces of the ginger paste. Thread the chicken, daikon, and jalapenos onto 10 12-inch skewers. Season with salt.
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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 mayo and lime wedges.