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Chicken And Yellow Bell Pepper Yakittori

Kebab.King's picture
Ingredients
For japanese marinade
  Light soy sauce 1 Cup (16 tbs)
  White wine 1⁄3 Cup (5.33 tbs)
  Sugar 2 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Grated fresh ginger 1 Teaspoon
  Boneless skinless chicken breasts 2 , cut into 1 1/2 inch strips
  Yellow bell peppers 2 , seeded, cut into 1-inch squares
  Canola oil 1 Tablespoon (For Brushing Skewers And Grid)
Directions

Mix all marinade ingredients in a bowl.
Divide the chicken between two large self-sealing plastic bags.
Add the marinade.
Seal the bags securely and turn them several times so that all the pieces of chicken are touched by the marinade.
Place in a flat bowl and refrigerate for 2 to 4 hours, turning the bags occasionally.
Drain and discard marinade.
Thread skewers with the chicken and pepper pieces.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs, turning them often, for about 9 minutes or until the chicken is cooked.

Recipe Summary

Method: 
Grilling
Ingredient: 
Chicken
Servings: 
2

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