Cooking Light
Randy Mayor; Melanie J. Clarke
These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs.
4 servings (serving size: 1 kebab)


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1/4 cup sake (rice wine)
1/4 cup low-sodium soy sauce
3 tablespoons sugar
2 tablespoons grated peeled fresh ginger
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
5 green onions, each cut into 4 (2-inch) pieces
Cooking spray


Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.

Heat a large grill pan over medium-high heat.

Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.

Created date

August 2004

Nutritional Information

Calories 172
Caloriesfromfat 24 %
Fat 4.5 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 22.9 g
Carbohydrate 6.7 g
Fiber 0.3 g
Cholesterol 94 mg
Iron 1.5 mg
Sodium 366 mg
Calcium 19 mg