Recipe
Yakitori Skewer Board
35 min
Calories 607 kcal
*Calories are for one serving.
Ingredients (Servings: 4)
| 【Yakitori Sauce 】 | |
|---|---|
| Kadoya roasted sesame oil | 5 mL |
| soy sauce | 60 mL |
| mirin | 60 mL |
| brown sugar | 25 g |
| rice vinega | 15 mL |
| 【Skewers 】 | |
| boneless, skinless chicken thighs, cut into 1-inch pieces (2.5-cm pieces) | 455 g |
| green onions, cut into 1-inch pieces | 4 |
| medium zucchini, cut into 1-inch pieces | 1 |
| red onion, cut into 1-inch wedges | 1 |
| cherry tomatoes | 150 g |
| yellow bell pepper, cut into 1-inch pieces | 1 |
| neutral oil | 15 mL |
| Salt and black pepper, to taste | |
| wooden skewers, soaked in water for 30 minutes | 10–12 |
| 【For Serving】 | |
| toasted sesame seeds | 3 g |
| green onions, thinly sliced | 2 |
Directions (35 min)
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Add the soy sauce, mirin, brown sugar, and rice vinegar to a small saucepan. Bring to a gentle simmer over medium heat and cook for 4–5 minutes, until slightly reduced. Remove from the heat and stir in the Kadoya roasted sesame oil.
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Thread the chicken and green onion onto several skewers, alternating between the two. Thread the zucchini, red onion, cherry tomatoes, and bell pepper onto separate skewers for a colorful assortment. Lightly brush everything with neutral oil and season with salt and pepper.
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Preheat a grill or grill pan to medium-high heat. Grill the chicken skewers for 10–12 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F (74°C). Grill the vegetable skewers for 6–8 minutes, turning occasionally, until charred and tender.
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During the final 2–3 minutes of cooking, brush the skewers generously with the yakitori sauce, turning and brushing again until glossy and lightly caramelized.
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Arrange the chicken and vegetable skewers on a large serving board. Sprinkle with toasted sesame seeds and sliced green onion. Serve warm with the remaining yakitori sauce on the side.
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