Thai Lemongrass Chicken Kebabs
A Thai inspired marinade that can be used on chicken, beef, or shrimp for incredible kebabs. Serve over Jasmine rice, or a salad.
Ingredients
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1/2 cup The Olive Scene Thai Lemongrass Mint Balsamic Vinegar
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1 tablespoon lime juice, (1/2 of a lime) plus extra lime wedges for serving
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1/4 cup fish sauce
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1/4 cup brown sugar
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2 tablespoon low-sodium soy sauce
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4-6 garlic cloves
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1 shallot
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1/2 teaspoon black pepper
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2 peppers or a zucchini, cut into chunks
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1 red onion cut in to chunks
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1 pound mushrooms, whole, or large one cut into chunks
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2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Instructions
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Combine the vinegar, lime juice, fish sauce, brown sugar, soy sauce, garlic and shallot in a blender and blend on medium high until smooth.
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With the motor running, drizzle in the olive oil and blend until smooth. (do not over blend as the marinade will become too thick)
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Combine the chicken and half of the marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 2 hours or overnight.
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Place all the vegetables in a bowl and toss with the remaining marinade. Marinate for up to 2 hours (no longer as the vegetables will become soft)
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Preheat the grill to medium-high heat.
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Thread the chicken evenly onto the skewers. (If using wooden skewers, soak them in water for 15 minutes before using.)
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Thread the vegetables onto skewers, alternating the vegetables. ( alternately, grill all the vegetables together in a grill pan as a medley alongside the chicken kebabs)
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Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 12-16 minutes, turning every 5-6 minutes, until the chicken is golden brown and cooked through, and registers 160 on a meat thermometer. Remove to a platter and cover lightly to rest.
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Grill the vegetable kebabs along side the chicken, turning them every 3-4 minutes until done. (you can also grill the veggies after the chicken is done, while it is resting, if there is a space issue on your grill)
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Transfer the kabobs to a clean serving plate, alternating the chicken and vegetable skewers, and loosely tent with aluminum foil.
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Let the kebabs rest for at least 5-10 minutes.
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Serve with rice and/or a salad.