Yakitori, a traditional Japanese dish, is beloved for its simple yet flavorful preparation of skewered meats and vegetables grilled to perfection.
These Yakitori Chicken and Mushroom Kebabs are no exception, featuring tender diced chicken and savory mushrooms marinated in a delicious blend of sweet chili sauce, dry sherry, and soy sauce. This recipe is ideal for the BBQ season, offering a taste of Japan’s vibrant culinary tradition.
Prepare the marinade the day before to allow the flavors to meld, ensuring each bite is packed with rich umami goodness. Whether you’re grilling these kebabs outdoors or indoors, they’re sure to be a hit. For a twist, consider using sake or rice wine in the marinade, or add crushed garlic and ginger to elevate the taste further. Get ready to savor these delightful Yakitori Chicken and Mushroom Kebabs, perfect for any occasion!
Ingredients
- 500 gram diced chicken pieces, (thigh or breast)
- 400 gram mushrooms
- 1/4 cup sweet chilli sauce
- 1/4 cup dry sherry
- 1 tablespoon soy sauce
- 4 spring onion (finely chopped)
- 1 green pepper (cut into squares)
Instructions
- This is a very easy recipe, and it is perfect for the BBQ season. It's best prepared a day before the BBQ to marinate the meat.
- Mix the spring onion and all the wet ingredients and soak chicken pieces overnight.
- Soak skewers (if wooden) in water overnight to prevent them from burning on the BBQ.
- Before the BBQ, thread marinated chicken, peppers and mushrooms onto skewers.
- Brush remaining sauce over kebabs while they cook.
Tip
- Another variation to the marinade would be to use sake or rice wine instead of the sherry, or even add some crushed garlic and/or crushed ginger.
Nutritional Information
- Per serving
- Energy: 265 kcal / 1108 kJ
- Fat: 9 g
- Protein: 21 g
- Carbs: 17 g
