Vietnamese Chicken Shawarma with Pickled Daikon and Carrot

Name: Vietnamese Chicken Shawarma with Pickled Daikon and Carrot
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry; 3 stalks (60 g) fresh lemongrass stalks, white and light green parts only, minced; 3 tbsp (45 ml) fish sauce; 5 cloves (25 g) garlic cloves, minced; 1 tbsp (15 g) fresh ginger, minced; 3 tbsp (45 ml) fresh lime juice; 1 medium (40 g) shallot, minced; 1 tbsp (12 g) sugar; 2 tbsp (30 ml) vegetable oil; tsp black pepper, freshly ground; ½ cup (120 ml) mayonnaise; 1 tbsp (15 ml) sriracha or chili sauce; 1 cup (150 g) pickled daikon and carrot, drained; 4 rolls (400 g) banh mi baguettes or crusty rolls, split lengthwise, lightly toasted; ½ cup (25 g) fresh cilantro leaves; ¼ cup (12 g) fresh mint leaves; ½ medium (100 g) English cucumber, thinly sliced (optional)

From the MyKitchenBank Kitchen

A vibrant fusion of Vietnamese and Middle Eastern flavors: marinated chicken thighs grilled until charred and juicy, served in crispy banh mi bread with tangy pickled daikon and carrot, fresh herbs, and a drizzle of spiced mayo. Lemongrass, fish sauce, and lime form the aromatic core of the marinade, creating a fragrant, umami-rich shawarma that tastes nothing like the traditional version—in the best way.

Prep: 25 min
Cook: 20 min
Wait: 3 hr
Total: 3 hr 45 min
Makes: 4 sandwiches

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken thighs, patted dry
3 stalks (60 g) fresh lemongrass stalks, white and light green parts only, minced
3 tbsp (45 ml) fish sauce
5 cloves (25 g) garlic cloves, minced
1 tbsp (15 g) fresh ginger, minced
3 tbsp (45 ml) fresh lime juice
1 medium (40 g) shallot, minced
1 tbsp (12 g) sugar
2 tbsp (30 ml) vegetable oil
tsp black pepper, freshly ground
½ cup (120 ml) mayonnaise
1 tbsp (15 ml) sriracha or chili sauce
1 cup (150 g) pickled daikon and carrot, drained
4 rolls (400 g) banh mi baguettes or crusty rolls, split lengthwise, lightly toasted
½ cup (25 g) fresh cilantro leaves
¼ cup (12 g) fresh mint leaves
½ medium (100 g) English cucumber, thinly sliced (optional)

Equipment (9)

Large bowl
Measuring spoons and cups
Sharp knife
Cutting board
Meat thermometer
Grill or grill pan
Tongs
Small bowl for mayo
Spatula

Steps

Before you start

Marinate chicken at least 3 hours (or up to overnight) for best flavor
Prepare pickled daikon and carrot ahead if not using store-bought
Pat chicken dry before grilling to ensure good browning
Preheat grill 10 minutes before cooking

1
Make the marinade
- In a large bowl, combine the minced lemongrass, fish sauce, minced garlic, minced ginger, lime juice, minced shallot, sugar, and vegetable oil.
- Stir until the sugar dissolves.
- Season with freshly ground black pepper to taste.
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Ready when: sugar is fully dissolved and marinade is aromatic
Tip: Don't skip mincing the lemongrass finely—it distributes the flavor evenly and won't get stringy when grilled.
2
Marinate the chicken
- Add the patted-dry chicken thighs to the marinade and stir to coat all pieces thoroughly.
- Cover and refrigerate for at least 3 hours, or up to overnight for deeper flavor.
- Turn the pieces once or twice if you remember, but don't stress if you don't.
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Ready when: chicken has absorbed the flavor and looks glazed
Tip: Overnight marinating builds deeper flavor, but 3 hours is the minimum. Don't skip this step—it's essential to the dish.
3
Make the spiced mayo
- In a small bowl, mix together the mayonnaise and sriracha until fully combined and even in color.
- Set aside until ready to assemble.
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Ready when: mayo is tinted orange and smooth throughout
Tip: Adjust the ratio to your heat preference—add less sriracha for milder, more for spicier.
4
Preheat and prepare the grillOven 375°F / 190°C
- Heat a grill or grill pan to medium-high heat (around 375°F / 190°C).
- Oil the grates lightly to prevent sticking.
- If using a grill pan on the stovetop, heat it over medium-high heat until a drop of water sizzles on contact.
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Ready when: grates are hot and lightly smoking, oil shimmers on the surface
Tip: A hot grill creates a charred crust; if it's not hot enough, the chicken will steam instead of sear.
5
Grill the chickenOven 165°F / 75°C
- Remove the chicken from the marinade, letting excess drip back into the bowl.
- Place the thighs on the hot grill, spacing them so they don't touch.
- Grill over medium-high heat for 8–10 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- You should see a nice charred crust on the exterior.
- Rotate once halfway through each side for even browning if using a grill pan.
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Ready when: internal temperature reaches 165°F (74°C), exterior is charred and golden
Tip: Don't move the chicken too often—let it sit on the heat for 3–4 minutes per side to develop char before flipping.
6
Rest the chicken
- Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes before slicing.
- This keeps the meat juicy.
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Ready when: meat no longer releases visible juices when pressed lightly
Tip: Don't skip this step—it's the difference between juicy and dry chicken.
7
Toast the breadOven 375°F / 190°C
- While the chicken rests, lightly toast the split banh mi baguettes or rolls, cut-side down, on the grill or in a toaster oven at 375°F (190°C) for 2–3 minutes, until the inside is warm and slightly crispy but not hard.
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Ready when: bread is warm and lightly crisp, not hard or burnt
Tip: Toast the bread just before assembling so it stays crispy. Don't over-toast or it'll become tough.
8
Slice the chicken
- Slice the rested chicken thighs into thin strips, about ¼ inch (6 mm) thick, against the grain for maximum tenderness.
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Ready when: slices are thin and uniform, still warm
Tip: Slice against the grain so each bite is tender, not chewy.
9
Assemble the shawarma
- Spread a layer of spiced mayo on both the inside top and bottom of each toasted baguette.
- Layer on a generous handful of chicken slices.
- Top with drained pickled daikon and carrot, fresh cilantro, fresh mint, and sliced cucumber if using.
- Close the sandwich and serve immediately.
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Ready when: sandwich is filled generously and looks colorful with herbs and pickles
Tip: Don't overload the sandwich or it'll be hard to eat. The pickled vegetables will weep if assembled too far ahead, so make them to order.

Good to know

Tips

The key to tender, juicy chicken thighs is to not overcook them and to let them rest after grilling. Thighs are forgiving—they have more fat than white meat, so they stay juicy even at 165°F.
Lemongrass is the soul of this marinade. Fresh is always better than dried or jarred. Buy it at Asian markets for the best quality and price.
Don't be shy with the pickled vegetables—their acidity and crunch cut through the richness of the mayo and chicken. They're not a garnish; they're essential.
Make sure to pat the chicken thighs completely dry before grilling. Any moisture will steam instead of sear, and you won't get that crucial charred crust.

Make ahead

Marinade and chicken can be prepared up to 24 hours ahead. Spiced mayo can be made up to 1 day in advance and stored covered in the fridge. Pickled daikon and carrot can be purchased store-bought or made 3–5 days ahead. Assemble sandwiches to order for best crispness.

Storage & reheating

Marinated raw chicken keeps refrigerated up to 24 hours. Cooked chicken keeps refrigerated for 3–4 days in an airtight container and can be reheated gently in a 300°F (150°C) oven or on a skillet over low heat until warm. Do not freeze cooked assembled sandwiches. Leftover spiced mayo keeps refrigerated up to 1 week. Pickled vegetables keep refrigerated in their brine for up to 2 weeks.

Substitutions

banh mi baguettes or crusty rolls → crusty Italian sub rolls, ciabatta, or even flour tortillas for a lighter option. Banh mi baguettes are traditional and ideal for crispness, but any sturdy bread that can hold juicy fillings works. Avoid soft sandwich bread, which will fall apart.
pickled daikon and carrot → store-bought Vietnamese pickled daikon and carrot (cà chua chua), or make your own by pickling thin julienned daikon and carrot in equal parts rice vinegar and water with a pinch of salt and sugar. This is essential for authentic flavor. If you absolutely can't find it, thin-sliced radish or even coleslaw mix will add crunch, but the dish will taste quite different.
fresh lemongrass stalks → zest of 2 limes plus 1 tbsp fresh lime juice combined with ½ tsp dried lemongrass, or omit and use extra lime juice. Fresh lemongrass is ideal; if it's unavailable, extra lime juice and a touch of dried lemongrass approximate the flavor, though the result will be less aromatic.
sriracha or chili sauce → Sambal oelek, jalapeño hot sauce, or harissa mixed into the mayo. Sriracha is standard, but use whatever heat you prefer. Adjust the amount based on your heat tolerance.