Chicken Cheese Steak Sheet Pan Pizza
10-12 small metal skewers or bamboo skewers (soak in water before using)
1 red onion, cut into 1-inch pieces
2 lemongrass stalks, cut into 1-inch pieces
2 jalapenos, sliced into ¼ inch thick coins (omit jalapeños for a mild alternative)
oil, for brushing
1 tbspfish sauce
1 tbsplime juice (reserve from dipping sauce)
1 tbspgrated or finely minced lemongrass, white part only
1 tbsppowdered sugar
1 clove garlic, finely minced
1/4 cupThai sweet chili garlic sauce
zest and juice of 1 lime
chopped fresh mint
chopped fresh basil, or Thai basil
1Add all the ingredients in the marinade in a small bowl. Stir to combine well with the chicken, in packaging. Marinate for 15 minutes. Meanwhile, prep your skewer vegetables and make the dipping sauce: Combine sauce ingredients in a bowl and you’re done!
Thread 1 chicken piece, 1 onion piece, 1 jalapeno coin, and 1 lemongrass piece onto a skewer, and repeat, ending with 1 chicken piece, 3 per 6-inch skewer (more if you use bigger skewers!). Brush or spray each skewer with oil or cooking spray. Heat up your grill pan before adding in skewers.
Grill the skewers on all sides, about 2-3 mins per side, until chicken is cooked through, 170 degrees internally. Transfer to a platter, sprinkle with herbs, and serve with chili-lime dipping sauce.
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