Recipe by Chef floWer
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
Top Review by Gianni #23
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.
- 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
Directions See How It's Made
- 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.