Yakitori skewers recipe
See method
- Makes 10 skewers
- 25 mins to prepare, 1 hr to marinate and 15 mins to cook
- 125 calories / serving
- Dairy-free
Ingredients
- 4 chicken breasts, about 500g/1lb, cut into chunks
- 2 thin leeks, cut into 2cm thick slices
- 1tbsp sunflower oil
For the sauce
- 150ml (¼ pint) light soy sauce
- 75g (3oz) sugar
- 100ml (3½fl oz) Mirin
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Shop ingredientsEach serving contains
- Energy
- 530kJ 125.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 2.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.1gProtein 12.7gFibre 0.6g
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- In a small pan, heat together the soy sauce, sugar and mirin for about 5 minutes until the sugar is dissolved and the mixture is just syrupy. Leave to cool.
- Thread alternate pieces of chicken and leek onto 10-12 short skewers. Place skewers in a bowl or plastic container and pour over the soy sauce mixture. Cover and leave to marinate in the fridge for about 1 hour, turning half way through.
- Heat the sunflower oil in a large nonstick frying pan and cook the skewers over a medium heat for about 5 minutes per side.
- Once all the skewers are cooked through with no pink showing, remove from the pan and add the remaining sauce, cook for a few minutes until piping hot and slightly thickened. Spoon over the skewers and serve.
- See more Side Dish recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
