Friday, 16 August 2013

Chicken Yakitori Kebabs

This is one of my standby meals and I can't believe I've never posted it before. Its really quick to make and if you don't have time for all the marinating, just do it for 20 mins and it'll be fine. I served it with stir fried bean sprouts and pak choi and egg fried rice.

Chicken Yakitori Kebabs (Waitrose Recipe Card)
(Serves 4)

4 tbsp soy sauce
2 tbsp mirin
1 tbsp honey
1 in piece root ginger, peeled and finely grated
1 clove garlic, crushed
400g chicken breast, cut into chunks
4 spring onions, each cut into 3-4 pieces
1 red pepper, deseeded and cut into 1 in pieces

In a large bowl, mix together the soy sauce, mirin, honey, ginger and garlic. Add the chicken and stir well. Cover and leave to marinate in the fridge for 1-2 hours or overnight.

Preheat the grill to high. Thread the chicken, spring onions and pepper pieces alternately, dividing them between 4 metal skewers, reserving the marinade.

Place the kebabs on the grill rack and brush liberally with the marinade. Cook for 10-15 minutes, turning occasionally and basting with the marinade. The chicken should be cooked until the juices run clear and the vegetables should be lightly charred. Serve.

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