Yakitori Kebabs With Chicken and Vegetables Japanese cooking recipe


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Ingredients
4 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon clear honey
1 inch piece gingerroot, peeled and finely grated
1 garlic clove, crushed
14 ounces boneless skinless chicken breasts, cut into 1in chunks
4 scallions, cut into 3 pieces
1 red pepper, deseeded and cut into 1in pieces

Directions
1In a large bowl, mix together the soy sauce, mirin, honey, ginger and garlic.
2Add the chicken and stir well. Cover and leave to marinate in the fridge for 1-2 hours or overnight.
3Preheat the broiler to high. Thread the chicken, scallions and pepper pieces alternately, dividing them between 4 metal skewers, reserving the marinade.
4Place the kebabs on the grill rack and brush liberally with the marinade. Cook for 10-15 minutes, turning occasionally and basting with the marinade.
5The chicken should be cooked until the juices run clear and there is no pink meat; the vegetables should be lightly charred. Serve immediately.

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