Chicken Yakitori Skewers

Easy to create, Yakitori is great finger food to enjoy with a few drinks. However, if you want to make more of a meal of it – serve alongside some rice for a light, sticky and satisfying dinner.

Serves - 4; Preparation - 10mins; Cooking Time - 15mins
Yakitori Marinade

What you’ll need:

4 x Bamboo Skewers, soaked in cold water

400g Chicken Breasts, cut into chunks

1 x Green Pepper, cut into 8 chunks

Small Bunch Spring Onions, cut into 2cm lengths

4 x Mushrooms

1 x Bottle Yakitori Marinade

To Garnish – toasted sesame seeds.

How to create it:

  1. First off, soak the skewers in cold water for 15 mins and set the grill to a medium to high temperature.
  2. Thread your chicken pieces onto the skewers, interspersing each piece of chicken with spring onion and green pepper, and finish with a mushroom.
  3. Set aside a few tbsp of sauce to use as a dip. Brush the kebabs with the remaining sauce, and leave in the fridge for 30 mins or overnight for a more intense flavour.
  4. Cook your kebabs under the grill, basting with the sauce for 5 mins. Turn the kebabs over, baste again and grill for another 5 mins or until cooked.
  5. Finally, to serve sprinkle your skewers with toasted sesame seeds and dip into the remaining sauce. You’ll be hooked.

Replacing the chicken with chunks of corn on the cob and baby aubergines and serve alongside stir-fried egg noodles.

Drizzling the Yakitori over salmon fillets before baking in foil parcels in the oven. Serve with stir-fried bok choi.