1. Place the shoyu/soy, sake or sherry, sesame oil, garlic, ginger and honey in a shallow dish and stir together to mix. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight. 2. Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue. 3. Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways. 4. Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade. ---------------------------------------------------------------------------
Nutrition
Ingredients
