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.
| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 1 hr 15 min |
| Yield: | 4 to 6 kebabs |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 590 |
| Total Fat | 43 g |
| Saturated Fat | 9 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 27 g |
| Cholesterol | 156 mg |
| Sodium | 1523 mg |
Reviews
Wow, very flavorful! I left out the fish sauce because of an allergy, and added a fraction of soy sauce because of the sodium; & I didn’t have any cilantro. It was still yummy! I added yogurt to the marinade so that it would be saucy, and I only marinated it for 3 hours.
This is a keeper recipe. I used chicken breasts and they were juicy and full of flavor. Don’t skip the spicy Mayo or the pickled veggies. It is a great combo. I did double the sriracha.
Brought this dish to an Asian potluck and made them into sliders, was a total hit ! I added shishito peppers to the kebabs 🙂 really great flavor and while a little time consuming totally worth it !
Awesome authentic flavor, everyone at my dinner party bbq loved these, including my mother who is an outstanding cook. Bahn mi sandwiches are a favorite lunch staple of mine, so I was excited to try this. Was initially hesitant about the grilled jalapeno being too spicy for my guests, but once grilled they mellowed out and were more akin to a grilled green bell pepper. Skipped the french baguette and doubled up on the matchstick Vietnamese veggies. It was hit all around. Once you get the ingredients for the marinade, it’s pretty simple to blend everything together. The Daikon radish slices aren’t great raw but once you grill them, they’re tasty!