Prep Time 25 minutes, plus 1 hour marinating
Cook Time 15–20 minutes
Serves 15 (makes 30)
These traditional Japanese chicken skewers are first marinated in a sweetened soy sauce mixture with fresh ginger, giving them a vibrant and unique flavour that is hard to resist. They are perfect for entertaining and make a delicious snack or starter.
3 tablespoons shoyu (Japanese soy sauce)
3 tablespoons sake or dry sherry
1 tablespoon sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons honey
500 g (1 lb) skinless, boneless chicken breast fillets, cut into 2 cm (¾ inch) cubes
1 large green capsicum (bell pepper), seeded and cut into 2 cm (¾ inch) cubes
4 spring onions (scallions), cut into 2 cm (¾ inch) lengths
vegetable oil, for cooking
- Place the shoyu, sake, sesame oil, garlic, ginger and honey into a shallow, non-metallic dish and stir well to combine. Add the chicken, turning to coat in the marinade. Cover and refrigerate for at least 1 hour, or overnight.
- Soak 30 small wooden or bamboo skewers in cold water for 30 minutes to prevent them from burning during cooking. Preheat a chargrill pan or barbecue hotplate over medium-high heat.
- Thread 2 pieces of the chicken onto each skewer, alternating with the capsicum and spring onions. Lightly oil the pan with vegetable oil and cook the chicken skewers, in batches, for about 10–15 minutes, turning from time to time and brushing with the marinade, until cooked through. Serve immediately.