How to make Yakitori Chicken With Spring Onion - Tender barbecued chicken cubes coated with a Japanese sake and soy sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Soy sauce (सोय सॉस)

Cuisine : Japanese

Course : Snacks and Starters

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Yakitori Chicken With Spring Onion Recipe Card

Yakitori Chicken With Spring Onion

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Yakitori Chicken With Spring Onion checkout Shawarma, Chicken Seekh Kabab, Chicken Gold Coin, Chicken 65 . You can also find more Snacks and Starters recipes like Pav Bhaji Lasagne, Paneer Palak and Cheese Balls, Raw Banana Porichathu, Peethiwali Aloo Tikki.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Yakitori Chicken With Spring Onion Recipe

  • Chicken cut into 1 inch cubes 500 grams

  • Soy sauce cut into 1 inch pieces 1 large

  • Spring onions halved 4

  • Button mushrooms halved 4

  • Shiitake mushrooms 8

  • Oil 2 tablespoons

  • Satay sticks 8


  • Sake 1/2 cup

  • Soy sauce 1/2 cup

  • Sugar 2 tablespoons

  • Salt to taste

  • Black pepper powder 1/2 teaspoon


Step 1

Halve the mushrooms and spring onions. To make the sauce, pour the sake into a small non stick pan; add the soy sauce and sugar and bring the mixture to a boil.

Step 2

Add the salt and pepper powder and mix. Lower the heat and simmer, uncovered, over medium heat until the sauce reduces to one-third. Cool.

Step 3

Take a satay stick and thread onto it a piece of red capsicum, one chicken cube, a spring onion half, half a button mushroom, a shiitake mushroom, one more chicken cube and finally a piece of red capsicum.

Step 4

Leave a little space between each ingredient to allow even cooking. Sprinkle a pinch of salt and black pepper powder on the satay sticks and prepare the remaining satay sticks in the same way.

Step 5

Heat the oil on a non-stick tawa. Place three satay sticks at a time on it and cook, turning and brushing with the sauce occasionally, until browned all over and cooked through. Serve the yakitori sprinkled with remaining sauce.