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
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.
Ingredients
skinless chicken breasts, green capsicum, spring onions, shoyu, sake, sesame oil, garlic clove, fresh ginger, clear honey