Eastern-style chicken

These chicken kebabs are cooked in a Japanese fashion but with mostly Western ingredients.  The Japanese style is known as yakitori and involves skewering and grilling bite-sized pieces of meat, usually chicken, over charcoal.  The word "yakitori" can be broken down into "yaki," which means grilled, and "tori," which means bird or chicken.  While chicken is the most common meat used, other meats such as pork, beef, seafood, and vegetables can also be prepared in a similar way and are sometimes referred to as "yakitori" as well.

Preparation Time: 15 Mins

Cooking Time: 25 Mins

Total Time: 40 Mins

Ingredients

For 4 servings…

300 gms          Chicken  - cut into 3 cm cubes  

2                    Spring onions  - cut into 2 cm lengths     

½ tbs             Olive oil    

For the sauce

50 ml              Soy sauce  

50 ml              Wine  - dry white     

50 ml              Sherry  - amontillado 

1 tbs               Sugar  - muscovado  

1 cm               Ginger  - grated       

Method

For the sauce..

Put all the sauce ingredients into a small saucepan and set over a medium-low heat to bring to the boil.  Allow it to simmer steadily until reduced by half in volume - about 15 minutes.

Divide the sauce between two small bowls and allow it to get cold - one dish is used as a dipping sauce, the other to glaze the kebabs as they cook.

To prepare and cook the kebabs…

Thread the chicken and spring onion between four skewers and brush all over with a little olive oil.Heat a barbeque or grill and cook the kebabs for five minutes, turning regularly.  Take one of the bowls of sauce and glaze the kebabs with the sauce.  Keep cooking them for another 10 minutes.

Serve the kebabs immediately with the other dish of sauce for dipping.

Wine recommendations

A red or a white wine.

Conventional

     Beaujolais Villages

     Chardonnay

Interesting

     Gaillac

     Gamay de Loire

     Riesling

     Vouvray sec

Adventurous

     Fino Sherry