Ginger Chicken Kebabs

  • Yield: 4 servings


6-- chicken thighs, boneless and skinless, cut into 1-inch pieces
2tablespoons canola oil
2tablespoons rice vinegar
1teaspoon sugar
1teaspoon salt
1stalk lemon grass, chopped
1-- 2 inch piece ginger, peeled and sliced
2cloves cloves garlic
4-- scallions, cut into 1-1/2inch lengths
1tablespoon sesame seeds, toasted


  1. In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.  
  2. Prepare charcoal or gas grill, or preheat oven broiler. Thread chicken  pieces and scallions, alternating. Place on  grill and cook, turning once, until chicken is firm and opaque, about 6 – 8 minutes per side. Plate on  serving platter and sprinkle with sesame seeds.