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Yakitori skewers recipe

Yakitori skewers recipe

7 ratings

See method

  • Makes 10 skewers
  • 25 mins to prepare, 1 hr to marinate and 15 mins to cook
  • 125 calories / serving
  • Dairy-free


  • 4 chicken breasts, about 500g/1lb, cut into chunks
  • 2 thin leeks, cut into 2cm thick slices
  • 1tbsp sunflower oil

For the sauce

  • 150ml (¼ pint) light soy sauce
  • 75g (3oz) sugar
  • 100ml (3½fl oz) Mirin
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    14g 15%
  • Salt

    2.8g 46%

of the reference intake
Carbohydrate 15.1g Protein 12.7g Fibre 0.6g


  1. In a small pan, heat together the soy sauce, sugar and mirin for about 5 minutes until the sugar is dissolved and the mixture is just syrupy. Leave to cool.
  2. Thread alternate pieces of chicken and leek onto 10-12 short skewers. Place skewers in a bowl or plastic container and pour over the soy sauce mixture. Cover and leave to marinate in the fridge for about 1 hour, turning half way through.
  3. Heat the sunflower oil in a large nonstick frying pan and cook the skewers over a medium heat for about 5 minutes per side.
  4. Once all the skewers are cooked through with no pink showing, remove from the pan and add the remaining sauce, cook for a few minutes until piping hot and slightly thickened. Spoon over the skewers and serve.

See more Side Dish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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