BBQ CHICKEN YAKITORI KEBABS
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
Provided by Chef floWer
Categories Chicken Breast
Time 1h35m
Yield 30 kebabs
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 29, Fat 0.7, SaturatedFat 0.1, Cholesterol 9.7, Sodium 101.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.6, Protein 4.1
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