Quick & Easy

Chicken and vegetable skewers

Chicken and vegetable skewers



1.To make sauce; bring ingredients to the boil in small saucepan. Reduce heat; simmer, uncovered, over medium heat until sauce reduces by a third. Cool.
2.Meanwhile, discard mushroom stems; halve caps. Thread chicken and vegetables onto eight bamboo skewers, leaving space between pieces to allow even cooking.
3.Cook skewers, in batches, on heated oiled grill plate (or grill or barbecue), turning and brushing with sauce occasionally, until browned all over and cooked through. Serve sprinkled with pepper.

You will need to soak eight bamboo skewers in water for at least an hour to prevent them from splintering and scorching. The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through. You can also use ready-made yakitori sauce, available from Asian grocery stores. You can substitute seven-spice mix for japanese pepper. Chicken wings, chicken liver or vegetables of your choice can be used in this dish, but remember to cut even-sized pieces and use ingredients that take about the same time to cook.


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