Banh Mi Grilled Chicken Street Tacos with “Piman Bouk” Confetti & “Ti Baume” Yogurt

You know these light kind of dishes that leave you with no shame after eating them, but rather with sinful desires for more?

Well these Banh Mi street style tacos with grilled chicken kebab generously brushed with “Piman Bouk Confetti” jam (that’s Habanero pepper jam! Yeah!!!), topped with a few delicious chunks of grilled red onions, some juicy cherry tomatoes, a little grilled feta cheese squares, some arugula, flat parsley and to top it all a tangy fresh mint (Ti Baume) yogurt sauce, woohhoooooo!!!! … these flavorful Banh Mi Street Tacos will, absolutely will, send you to sandwich heaven.

Need I say more, or does the description suffice?!!

These are a true fun culinary adventure around the world with of course a little Haitian Fusion:
– the banh mi type of sandwich straight from Vietnam,
– a twist of latin flavor with the soft taco as the bread,
– joined by a little of Greece with the delicious fresh mint yogurt sauce,
and
– a little Haitian flair with the creole seasoned chicken, grilled and basted with the Piman Bouk confetti jam.

If you do not have access to the delicious jams that my dear mother-in-law concocts in her master kitchen and sells at Haute Cuisine, the chef’s dream shop in Haiti, replace it with some Sriracha or your favorite type of hot sauce, mixed with a little honey for a sweet spicy taste.

Gourmandise jams
Gourmandise jams

A dish that’ll take you travelling around the world in every mouthful, but mostly all made with local ingredients:
locally grown chicken; locally grown organic cherry tomatoes from the mountains of Belot; fresh “ti baume” mint from Furcy, local roquette / arugula, locally made plain yogurt from Lèt agogo, and last but certainly not least, the delicious flavor from the spicy Gourmandise Piman Bouk jam.

So make chicken-night more fun! These delicious treats will please the entire family.


Ingredients for 6 pieces
2 seasoned chicken breasts
6 fajita wraps
12 Red cherry tomatoes, cut in halves
1 red onion
2 cups of arugula
1 lime
1/4 cup chopped parsley
3 thick slices of Feta cheese, cut into thirds then halves, to obtain 12 pieces (2 per taco)
Salt & pepper to taste
Ingredients for the yogurt sauce
1/2 cup plain yogurt
1/2 lime juice
1/2 tsp rosemary
1 tsp Badia all purpose seasoning
1/4 cup chopped mint leaves "Ti Baume"
Sea salt and fresh cracked pepper to taste

Accompanied with a “piman bouk” confetti for some spice and flavor (or a mix of 2 part teaspoons of honey for 1 part teaspoon of your favorite hot sauce)

Start by seasoning your chicken breast with your creole seasoning marinade, which is a garlic, parsley and leak blend (find it here).
Butterfly cut your chicken breast into half, and then cut each half into thirds to obtain 6 strips.

Slide each chicken strip onto a kebab wooden stick and season with salt and pepper.

Cut your red onions in julienne chunks.

Heat up your grilling pan on the stovetop. Spray with a little cooking spray, and line your 6 chicken kebabs, and let cook until chicken is grilled to perfection, adding a squeeze of lime juice when ready.  On the sides of your grill pan, lay your red onions to grill simultaneously.

In the mean time, cut your tomatoes, clean your arugula, and chop your parsley and mint.

In a mixing bowl, mix together your sauce ingredients: yogurt, lime juice, rosemary, all purpose seasoning and a little salt and pepper to taste. Add in your chopped mint, and set aside.

Once the chicken kebabs are ready, line them on aluminium paper, squeeze your lime juice on top baste them with as much hot jam as you wish and then wrap the kebabs into aluminium foil to keep them warm, tender and juicy. Set your onions aside.

Grill 2 to 3 fajitas on the pan, until they start to inflate a little, and get some nice grill lines. Flip over once to grill the other side. And start over with the others while you fill them.

Grill your feta cheese for a few seconds on each side.

Now time to fill your tacos, and turn them into delicious Banh Mi Grilled Chicken Street Tacos with “Piman Bouk” Confetti & “Ti Baume” Yogurt.

Line the grilled tacos with some arugula, place one kebab onto each taco, top with tomatos, grilled onions, grilled feta yogurt sauce, all topped with some chopped parsley. A little fresh cracked pepper. And off onto the next then onto the table with some extra yogurt sauce on the side.

Bon appétit!

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