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Kushiyaki yakitori mixed skewer with vegetables and meat, grilled
Charred chicken skewers glazed with shiny soy sauce, alternating with fresh peppers and onions

Kushiyaki Yakitori (Mixed Chicken and Vegetable Skewers)

Author: Flavelo
Recipes Main Courses
Kushiyaki is a collective name for all skewered, grilled delicacies in Japan, while Yakitori refers specifically to chicken. This recipe is a fusion of the two: succulent pieces of chicken and turkey alternate with crunchy vegetables, all glazed with a thick, sweet-savoury soy-based sauce, 'Tare'. The secret to the flavour is caramelisation: the sugary sauce bakes onto the meat over the embers, forming a smoky, sticky crust.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Bamboo skewers
  • Griddle pan or garden grill
  • Small saucepan (for the sauce)
  • Brush (for basting)

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Cereals containing gluten

Instructions

1 ✓

Soak the bamboo skewers in cold water for at least 30 minutes.

Tip: The water saturates the wood fibres so they don't ignite from the heat.
2 ✓

Make the Tare sauce: in a small saucepan mix the soy sauce, mirin, sake, sugar, grated garlic and ginger. Bring to the boil, then simmer over a low heat until it thickens and becomes syrupy (approx. 5 mins).

Tip: The bubble size changes when the sugar starts to caramelise and the water evaporates – that's when it's ready.
3 ✓

Cut the meats and vegetables into uniform, approx. 2.5-3 cm cubes.

Tip: Uniform size is critical so they cook at the same time.
4 ✓

Thread the ingredients onto the skewers alternately: onion, chicken, pepper, turkey, courgette order. Don't crowd them too tightly.

Tip: If you leave a tiny space between pieces, the heat reaches everywhere and it grills instead of steams.
5 ✓

Heat the griddle pan (or grill). Place the skewers on it and cook for 3-4 minutes until they get a crust.

Tip: Don't move them for the first minute, let them release from the grate.
6 ✓

Turn the skewers. When almost ready (approx. 80% done), brush them with the thick sauce.

Tip: If you brush at the start, the sugar burns before the meat is cooked. The glaze always comes at the end!
7 ✓

Cook for another 1-2 minutes, turn and brush again until you get a glossy, sticky glaze. Serve immediately.

Tip: Sprinkle with sesame seeds for a crunchy texture.

Recipe FAQ

Why did the wooden skewer burn?
Because you didn't soak it beforehand! Dry wood catches fire immediately on the grill. At least 30 minutes soaking is mandatory.
What do I do if I don't have Mirin?
Mirin (sweet rice wine) can be substituted with a mixture of white wine and sugar, but it's worth getting the authentic ingredient for the flavour.

Ingredients

  • 300 g Chicken thigh fillets (skin on or off)
  • 300 g Turkey breast
  • 1 large Red pepper
  • 1 large Courgette
  • 2 heads Red onion
  • 4 tbsp Soy sauce
  • 4 tbsp Mirin
  • 2 tbsp Sake (or dry white wine)
  • 1 tbsp Brown sugar
  • 1 tsp Sesame oil
  • 1 clove Garlic (grated)
  • 1 tsp Fresh ginger (grated)