Total Time
1hr 35mins
Prep 1 hr 20 mins
Cook 15 mins

This dish could either be served as an appetiser (finger food) or as a main meal. It requests for shoyu (Japanese soy sauce) but you can use any soy sauce. I also used rice wine vinegar instead of sake as the kids were going to eat some as well. Preparation time includes one hour marinating. The recipe comes from a Reader's Digest - Summer BBQ Cookbook 2006

Ingredients Nutrition


  1. Place the shoyu/soy, sake or sherry, sesame oil, garlic, ginger and honey in a shallow dish and stir together to mix. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight.
  2. Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue.
  3. Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways.
  4. Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade.
Most Helpful

Delicious and quick to come together. The only change was to slice the chicken into strips and fold onto the skewers yakitori style. I've found that this consistently gives me chicken that is done but juicy. Excellent marinade.

Gianni #23 April 18, 2010

I used dry sherry and soy sauce in this. We didn't have any ginger, so I also skipped that. I didn't have the green capsicum or onions, but I put the chicken in grill baskets with red, orange and green peppers and a few chopped up onions and grilled them. This meal was FABULOUS! It's a definite repeat in our house!

njv874 April 06, 2010

This marinade worked as a lovely main for our Asian dinner. I used the sake and 2 garlic cloves. Thank you. {Made and reviewed for NZ/AUS recipe swap, Aug. 2009}

CHILI SPICE August 10, 2009