Chicken Yakitori Skewers With Cucumber Salad

This is a great marinade for chicken that can be used on pieces and skewers, and is perfect for the braai.

YIELDS
4 Servings

FOR THE CHICKEN
50 ml sake mirin
⅔ cup tamari soya sauce
2 tbsp honey
800 g chicken thighs (deboned and cut into thirds)
8 medium spring onions (cut into 3cm lengths)

FOR THE SALAD
1 medium englich cucumber (julienned or cut into noodles)
125 g mange tout (shredded)
1 cup bean sprouts
1 tsp salt
30 ml white wine vinegar
2 tbsp sesame oil
2 tsp honey
5 ml lemon juice
1 tbsp grated fresh ginger
1 clove garlic (crushed)
2 tbsp toasted sesame seeds

Method

FOR THE CHICKEN
In a bowl, mix together the mirin, soya sauce and honey. Add the chicken to the marinade and leave it to stand for 30 minutes.

Soak 8 wooden kebab sticks in water and make the skewers, alternating the chicken and the spring onion.

Heat a heavy-based frying pan to a medium heat and grill the kebabs for 10 minutes on each side until golden and cooked through. These are fantastic cooked on the braai too, or you can fry them for 2 minutes on either side, then bake them at 200°C for 12 minutes until cooked.

FOR THE SALAD
In a large bowl, mix together the cucumber, mange tout and bean sprouts.

In a separate bowl, whisk together the remaining salad ingredients to make a dressing. Toss the cucumber mix in the dressing and serve immediately with the chicken skewers. Garnish with a little fresh coriander.