Best Chicken Kebabs In Lettuce Cups Recipes

ASIAN CHICKEN LETTUCE CUPS

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
• Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
• Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
• Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

CHICKEN SATAY LETTUCE CUPS

Steps:

• For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
• For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
• For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
• Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
• Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
• Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
• Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

VIETNAMESE KEBABS WITH SUGARCANE SKEWERS, DIPPING SAUCE, AND LETTUCE CUPS

Steps:

• Make the dipping sauce: Mix together all ingredients in a bowl. Refrigerate for at least 1 hour.
• Preheat oven to 450 degrees, with rack in topthird of oven. Make the kebabs: Coat abaking sheet with cooking spray. Gentlymix together meat, lemongrass, basil,cilantro, and chile. Form meat into 12 narrowloaves (about 1/4 cup each), shapingeach around a sugarcane skewer, leaving1 inch exposed; transfer to baking sheet.
• Bake for 11 minutes. Heat broiler. Broiluntil deep golden brown, about 3 minutes.Discard garlic from sauce. Placekebabs in lettuce leaves. Garnish withherbs. Serve with dipping sauce.

CHICKEN LETTUCE CUPS

Steps:

• In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

CHICKEN KEBABS IN LETTUCE CUPS

Steps:

• Soak 8 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.
• Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.