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JapaneseNon-veg

Yakitori Skewers

Charred chicken on bamboo with a sticky tare glaze.

25 min3 serveseasy

Yakitori Skewers is a classic protein-forward Japanese recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on high-heat grilling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken thigh, spring onion and soy sauce. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per servingestimated

160

kcal

18g

Protein

11g

Carbs

4g

Fat

chickengrillparty

Ingredients

  • chicken thigh500 g
  • spring onion4
  • soy sauce4 tbsp
  • mirin4 tbsp
  • sugar1 tbsp

Method

  1. 1
    Step 1 ~6 min

    Soak bamboo skewers 20 min.

  2. 2
    Step 2 ~6 min

    Cube chicken; thread alternating with spring onion.

  3. 3
    Step 3 ~6 min

    Reduce soy, mirin, sugar by half — this is the tare.

  4. 4
    Step 4 ~6 min

    Grill 8 min, basting with tare in the last 2 min.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Yakitori Skewers take to cook?
From prep to plate, Yakitori Skewers takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Yakitori Skewers vegetarian?
No — this version contains non-vegetarian ingredients (chicken thigh, spring onion, soy sauce). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Yakitori Skewers?
The headline ingredients are chicken thigh, spring onion, soy sauce. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Yakitori Skewers?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Yakitori Skewers?
Yakitori Skewers pairs naturally with classic japanese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.