4 Tsukune Chicken Meatballs


Preparation info

  • Makes


    • Difficulty


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About


  • 1 tablespoon roughly chopped carrot
  • 2 spring onions (scallions), chopped, plus extra for garnish
  • 1 garlic clove
  • 2 cm (¾ inch) piece ginger, chopped
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, chopped
  • 2 teaspoons soy sauce
  • finely grated zest of 1 lemon
  • vegetable oil, for brushing


    Preheat a barbecue, chargrill pan or the grill (broiler) to high. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking.

    Put the carrot, spring onions, garlic and ginger in a food processor and pulse until chopped. Add the chicken, soy sauce and lemon zest and process until the meat is finely chopped. Lightly oil your hands and divide the meat into 18 portions. Roll into meatballs, then season all over with salt and pepper (to season the outside, not the mixture: the pepper makes it look good). Thread 3 meatballs onto each skewer, then brush with oil on all sides. Cook for 2 minutes on each side, then brush with the Teriyaki Sauce until thickly glazed.