Ginger Lemongrass Chicken Kebabs Recipes

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GRILLED LEMONGRASS CHICKEN KEBAB SANDWICHES



Grilled Lemongrass Chicken Kebab Sandwiches image

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

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

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.

CURRY-GINGER CHICKEN KEBABS WITH OKRA



Curry-Ginger Chicken Kebabs with Okra image

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

1/2 cup plain whole-milk yogurt
1 cup fresh cilantro (leaves and tender stems)
1/2 serrano chile pepper, seeded
1 tablespoon finely chopped fresh ginger
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon madras curry powder
3/4 pound okra, halved lengthwise if large
4 tablespoons unsalted butter, melted
1 8-ounce package naan bread
2 tomatoes, cut into wedges

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 KEBABS



Ginger-Lemongrass Chicken Kebabs image

Lemongrass paste may be substituted and can be found in your grocer's produce department. Once you're turned onto lemongrass, you will look every which way to incorporate this wonderful ingredient into your meal planning.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 2h27m

Yield 4 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken thighs, cut into 1-in . pieces
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
fresh ground black pepper
1 stalk lemongrass, chopped (ends trimmed, tough outer leaves removed, tender white core chopped)
2 inches piece fresh ginger, peeled and sliced
2 garlic cloves
4 green onion tops, cut into 1 1/2-in . lengths
1 tablespoon sesame seeds, toasted
4 wooden skewers, presoaked in water

Steps:

  • In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemongrass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minute Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
  • Prepare charcoal or gas grill. On skewers, thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minute per side. Plate on serving platter and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 202.5, Fat 12, SaturatedFat 2.1, Cholesterol 85.9, Sodium 670.9, Carbohydrate 2.1, Fiber 0.3, Sugar 1.1, Protein 20.8

GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE



Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce image

Categories     Sauce     Sandwich     Chicken     Ginger     Side     Peanut     Lemongrass

Yield MAKES ABOUT 30 SMALL SKEWERS

Number Of Ingredients 12

1 stalk fresh lemongrass
1 1/2-inch knob fresh ginger, peeled
2 large cloves garlic
2 scallions, very thinly sliced
1 tablespoon grapeseed or other neutral oil
1 1/2 tablespoons freshly squeezed lime juice, more as needed
4 teaspoons Asian fish sauce, more as needed
3/4 teaspoon honey
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup smooth natural peanut butter
1 teaspoon rice vinegar
1/2 teaspoon Asian chile garlic 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.

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