Japanese yakitori skewers


Serves 1

  • 250g chicken thigh 25mm pieces
  • 20g spice shot
  • 5 whole spring onions
  • sweet chilli dipping sauce

Garnish: chilli flakes


Marinate the chicken thigh pieces in the spice shot overnight

Slide the chicken pieces onto wooden skewers & place onto a non-stick baking tray

Place skewers into a preheated oven at 180c fan for 20 minutes

Place whole spring onions with the ends removed, into a large non-stick pan or chargrill pan and cook over a high heat until charred and softened

Serve with sweet chilli dipping sauce and garnish with chilli flakes