GRILLED LEMONGRASS CHICKEN KEBAB SANDWICHES

Grilled Lemongrass Chicken Kebab Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 4 to 6 kebabs

Number Of Ingredients 25

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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.