Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light July 2004

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

172 calories; calories from fat 24%; fat 4.5g; saturated fat 1.1g; mono fat 1.4g; poly fat 1.1g; protein 22.9g; carbohydrates 6.7g; fiber 0.3g; cholesterol 94mg; iron 1.5mg; sodium 366mg; calcium 19mg.
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