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Yakitori Chicken Kebabs


Ingredients

Units Scale
  • 6 boneless chicken thighs
  • 150ml (1/4 pint) Japanese soy sauce
  • 90g (1/2 cup) sugar
  • 25ml (1 1/2 tbsp) sake or dry white wine
  • 15ml (1 tbsp) plain all-purpose flour

Instructions

  1. Soak 12 wooden skewers in water for at least 30 minutes. Make the sauce. Stir the soy sauce, sugar, sake or wine into the flour in a small pan and bring to the boil, stirring. Lower the heat and simmer the mixture for 10 minutes, or until the sauce is reduced by one-third. Set aside.
  2. Cut each chicken thigh into bite-size pieces and set aside.
  3. Preheat the grill/broiler or prepare the barbecue.
  4. Thread the chicken on to the drained skewers. Grill/Broil under a medium heat or cook on the barbecue, brushing generously several times with the sauce. Allow 5-10 minutes, or until the chicken is cooked but still moist.
  5. Serve with yakitori sauce.

Notes

  • Bite-size chunks of turkey breast, lean boneless pork or lamb fillet can be used instead of chicken. Small, whole button mushrooms are also delicious for a vegetarian alternative.
  • Serve with rice or noodles.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1 piece
  • Calories: 81
  • Sodium: 189 mg
  • Fat: 4.86 g
  • Saturated Fat: 1.358 g
  • Protein: 7.96 g
  • Cholesterol: 29 mg