WW 7 POINTS - CHICKEN YAKITORI (KEBABS)
Make and share this Ww 7 Points - Chicken Yakitori (Kebabs) recipe from Food.com.
Provided by mariposa13
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make sauce: bring soy sauce, mirin, sugar, ginger, and garlic to boil in small saucepan.
- Cook over med-high heat until sauce thickens, about 5 minute.
- Remove from heat, set aside.
- Spray grill or broiler pan with nonstick spray.
- Thread chicken, bell peppers, and scallions on to skewers, alternating the ingredients.
- Grill or broil kebabs 5-inches from heat, frequently brushing with sauce, until veggies are tender and chicken is cooked through.
- Serve with the rice.
- 7 Points for 2 skewers and 1/2 cup rice.
Nutrition Facts : Calories 310.7, Fat 5.5, SaturatedFat 1.3, Cholesterol 94.4, Sodium 683.5, Carbohydrate 37.2, Fiber 3.9, Sugar 9.9, Protein 26.7
CHICKEN YAKITORI WITH SCALLIONS (TRADITIONAL STYLE JAPANESE KEBABS)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
- Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours.
- Begin soaking about 12 bamboo skewers in water so they won't burn on the grill.
- Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.
CHICKEN YAKITORI
Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.
Provided by Sonoko Sakai
Yield Serves 4
Number Of Ingredients 15
Steps:
- Soak bamboo skewers in water for 20 minutes (or use metal skewers).
- While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
- Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
- Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
- Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
- Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.
CHICKEN YAKITORI
Full of flavor, these succulent Japanese-style skewers are fantastic for barbecues. Serve as canapé-style nibbles, or with noodles as a main meal. Time does not include marinating.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
- For the marinade: mix all the ingredients together. Pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
- In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
- When ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. Mix together the teriyaki sauce and honey and brush a little over the skewers.
- Light a barbecue or heat a griddle pan until smoking. Cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. Serve as canapé-style nibbles, or with noodles as a main meal.
Nutrition Facts : Calories 411.1, Fat 16.1, SaturatedFat 3, Cholesterol 142.3, Sodium 2601.4, Carbohydrate 25, Fiber 3, Sugar 17.5, Protein 39.2
BBQ CHICKEN YAKITORI KEBABS
This dish could either be served as an appetiser (finger food) or as a main meal. It requests for shoyu (Japanese soy sauce) but you can use any soy sauce. I also used rice wine vinegar instead of sake as the kids were going to eat some as well. Preparation time includes one hour marinating. The recipe comes from a Reader's Digest - Summer BBQ Cookbook 2006
Provided by Chef floWer
Categories Chicken Breast
Time 1h35m
Yield 30 kebabs
Number Of Ingredients 9
Steps:
- 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.
- Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue.
- Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways.
- Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade.
Nutrition Facts : Calories 29, Fat 0.7, SaturatedFat 0.1, Cholesterol 9.7, Sodium 101.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.6, Protein 4.1
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FOUR-INGREDIENT CHICKEN YAKITORI | HEALTHY RECIPES | WW …
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Cuisine JapaneseCategory DinnerServings 4Total Time 50 mins
- In a medium bowl, combine teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
- Remove chicken from marinade, reserving marinade. Pour marinade into a small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes.
- Cut the bottom part (white and light green part) of each scallion into 2 (1-½ to 2-inch) pieces. Onto 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces. (If using wooden skewers, soak in water 20 minutes prior to use to prevent charring.) Coat skewers with cooking spray and grill until chicken is cooked through and lightly charred, 2 to 3 minutes per side. If grilling additional scallions, coat with cooking spray and grill about 1 minute per side. Brush skewers with reduced marinade.
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Cuisine JapaneseTotal Time 25 minsServings 1
- To make the yakitori marinade, put all the marinade ingredients into a small pan. Bring to a simmer over a low heat and cook for 2-3 minutes, until reduced. Pour into a small bowl, add the chicken and toss to coat. Set aside to marinate for 10 minutes.
- Preheat the grill to medium-high and line a small baking tray with kitchen foil. Thread the chicken and spring onions onto skewers and put onto the prepared tray. Cook under the grill for 5 minutes, turning once, then remove and brush with any of the remaining yakitori marinade. Put back under the grill and cook for 1-2 minutes until the chicken is cooked through.
- Meanwhile, make the Japanese-style rice. Microwave the rice to pack instructions and set aside, then mist a nonstick frying pan with cooking spray and cook the carrot, sugar snaps and edamame beans over a high heat for 2-3 minutes. Add the nori, if using, and cooked rice and stir-fry for 1 minute.
- Beat the egg with the soy sauce and rice wine vinegar and then pour into the rice. Stir-fry for 1-2 minutes, until the egg is cooked through, then serve with the yakitori chicken skewers garnished with the sesame seeds.
FOUR-INGREDIENT CHICKEN YAKITORI | RECIPES | WW USA
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Cuisine Japanese,AsianCategory Lunch,DinnerServings 4Total Time 50 mins
- In medium bowl, whisk teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Remove chicken from marinade and pour marinade into small saucepan. Bring to boil and cook marinade until syrupy, 2 to 3 minutes. Cut white and light-green parts from each scallion into 2 pieces, each about 1 1⁄2 to 2 inches long. Using 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces on each skewer.
- Coat skewers with nonstick spray. Grill skewers until chicken is lightly charred and cooked through and instant-read thermometer inserted into centers registers 165°F, 3 to 4 minutes per side. (If grilling more scallions for garnish, coat scallions with nonstick spray and grill for about 1 minute per side.) Brush skewers with reduced marinade and garnish with more scallions (if using).
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