Prep1 hr 20 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
- 500 g skinless chicken breasts, cut into 2 cm cubes
- 1 large green capsicum, seeded and cut into 30 small cubes
- 4 large spring onions, cut across into 30 pieces
- 3 tablespoons shoyu (Japanese Soy Sauce) or 3 tablespoons soy sauce
- 3 tablespoons sake or 3 tablespoons dry sherry
- 1 tablespoon sesame oil
- 1 garlic clove, crushed
- 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons clear honey
- 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.
- Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue.
- Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways.
- Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade.