James Peterson

Chicken, Meat, or Vegetable Yakitori

Preparation info

  • Yield:

    8

    Servings

    • Difficulty

      Easy

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

Yakitori make savory predinner hors d’oeuvre and can be made with small cubes of meat or chicken, or pieces of vegetables such as peppers, onions, or mushrooms.

Ingredients

boneless chicken breast, cubed or beef steak such as sirloin, cut into ¾-inch (2 cm) cubes or

Method

  1. Marinate the cubes of meat, chicken, or vegetables in the yakitori sauce for 30 minutes.
  2. Thread the cubes on 8 presoaked wooden or metal skewers. If you’re using wooden skewers, be sure the pieces of meat are right up against each other so the wood doesn’t burn. Grill over high heat until lightly browned but not cooked through, about 3 minutes, turning after 1½