Yakitori (Japanese Chicken Kebabs)

Yakitori (Japanese Chicken Kebabs)

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Learn how to make a delicious yakitori.
Servings: 4
Calories: 149


  • 12 oz chicken breasts
  • 1 green pepper
  • 4 spring onions
  • 1 cup small mushrooms

for the sauce

  • 1 tablespoon caster sugar superfine granulated
  • 8 tablespoons soy sauce
  • 4 teaspoons either sweet sherry apple juice, or mirin - Japanese sweet, white rice wine for cooking
  • 1/2 pint water


  • Put the sugar, soy sauce, water and apple juice or sherry or mirin into a saucepan, and boil until reduced by about half.
  • Light the grill - you need it really hot. Then prepare the kebabs. Each person has one kebab of vegetables andone of chicken.
  • Peel and cut the onions into 1 inch (2.5 cm) pieces. Clean the seeds out of the pepper and cut that into 1-inch (2.5 cm) pieces.
  • Trim and wash the mushrooms. Thread them on to the skewers so it goes pepper, onion, mushroom and so on, until the skewer is half full.
  • Then cut the chicken breasts into 1-inch (2.5 cm) cubes and put those on to the skewers, and again leave half the skewer unused.
  • Dip the kebabs into the sauce. The best way is to pour the sauce into a tall glass and dip the kebabs into that. Put the kebabs under the hot grill.
  • Halfway through cooking - after about 4-5 minutes - take them out, dip them in the sauce again and turn them when you put them back under the grill.
  • Cook them for another 4-5 minutes. Put the sauce back into a saucepan and boil it up again for a few minutes, then dip the kebabs in it just before serving.
  • Serve on a heaped bed of rice
Calories: 149 kcal
Carbohydrates: 8 g
Protein: 23 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 2117 mg
Potassium: 556 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 255 IU
Vitamin C: 28 mg
Calcium: 26 mg
Iron: 2 mg
Cuisine Japanese
Ingredients Chicken, Chicken breast
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