zoom Chicken yakitori mini skewers

Share this recipe

  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Chicken yakitori mini skewers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken yakitori mini skewers

    Sticky, irresistible party nibbles that are low in saturated fat

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 20-25 minutes
    • Total time: 40-45 minutes

    Makes: 18

    Ingredients

    1 pack essential Waitrose British Chicken 6 Thigh Fillets, about 600g, cubed
    1 pack trimmed leeks, cut into 4cm lengths
    1 tbsp sunflower oil
    4 tbsp Cooks’ Ingredients Mirin Rice Wine
    4 tbsp soy sauce
    1 tbsp rice or white wine vinegar
    1 tbsp caster sugar
    2 tsp cornflour
    1 tsp finely grated fresh ginger
    1 tbsp sesame seeds 

    Method

    1. Thread the chicken and leek alternately onto 18-20 short bamboo skewers (or snip longer ones in half). You should have 2 cubes of chicken and 1 piece of leek on each. Brush lightly with oil and arrange on a foil-lined grill pan.

    2. Preheat the grill to medium. Cook the skewers for 7-8 minutes on each side until nicely browned and completely cooked through with no pink meat. Drain off any excess liquid.

    3. Meanwhile, for the yakitori sauce, place the mirin, soy sauce, vinegar, sugar, cornflour and ginger in a small pan. Cook gently, stirring for 2-3 minutes, until bubbling and thickened.

    4. Brush the chicken with the yakitori sauce and sprinkle over the sesame seeds. Return to the grill for a further 1-2 minutes until the seeds are toasted. Transfer to a platter and serve warm.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    The mirin in this recipe can be swapped for a medium sherry such as Waitrose Medium Dry Amontillado.

    Comments

    Average user rating

    0 stars

    Glossary