Ingredients
-
2
-
1/2
-
1 1/2
-
1
-
1
-
5
-
1
-
18
-
-
-
-
-
-
-
Directions
,Yakitori reminds me of my college days in Soho living on a student budget. Me and my BFF Gabbie used to meet 3 to 4 times a week after class at this cute little Japanese restaurant in the Village where paper origami birds hung from the ceiling and Japanese music played in the background. I didnt have much money then, so I usually ordered the chicken yakitori off the appetizer menu. It always came with white rice a perfectly good meal when youre broke.
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Steps
|
1
Done
|
Set Aside to Cool |
|
2
Done
|
Cut the Chicken Into 1-Inch Pieces and Place in a Ziplock Bag; Pour Halfof the Marinade Over the Chicken. |
|
3
Done
|
Place the Zucchini in a Second Largeziplock Bag and Pour the Remaining Marinade Over the Zucchini. |
|
4
Done
|
Refrigerate For at Least 30 Minutes. |
|
5
Done
|
Meanwhile, Soak the Skewers Inwater 30 Minutes So They Don't Burn. |
|
6
Done
|
Thread the Chicken Onto Skewers, Alternating With Green Onion So That Each Stick Has 3 Cubes of Chicken and Two Pieced of Green Onion, Discarding the Chicken Marinade. |
|
7
Done
|
Thread the Zucchini Onto Skewers, Alternating With Remaining Green Onion, Reserving the Marinade For Basting. |
|
8
Done
|
Preheat the Grill or a Grill Pan Over Medium-High Heat. |
|
9
Done
|
When Hot,spray With Oil Then Reduced Heat to Medium; Grill the Zucchini Andchicken Skewers About 5 to 6 Minutes on Each Side Brushing Both Sides Ofthe Skewers With the Yakitori Sauce During the Last Few Minutes Ofcooking Time. |
