1. Thread chicken and vegetables onto eight bamboo skewers, leaving space between pieces to allow even cooking. 2. Cook in batches, on heated oiled grill plate or barbecue, turning and brushing with sauce occasionally until browned all over and cooked through. 3. Serve yakitori sprinkled with Japanese pepper. 4. SAUCE- Combine ingredients in small saucepan, bring to a boil. 5. Reduce heat and simmer uncovered over medium heat until sauce reduces by a third, cool. 6. TIPS- Bottled yakitori sauce can be bought from Asian grocery stores. 7. The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through. 8. You can substitute seven-spice mix (shichimi togarashi) for Japanese pepper (sansho powder). ---------------------------------------------------------------------------
Nutrition
Ingredients
