Yakitori skewers
easy
60 mins
60 mins
Ingredients
- 6 TABLESPOONS Mirin
- 100 ml Soy sauce
- 100 ml S
- 1 TABLESPOON Sugar
- 2 Chicken breasts with skin and bone
- 500 g Chicken filet
- 200 g Poultry liver
- 1 pinch of ginger
- 2 (approx. 200 g) fine, uncooked bratwursts
- 150 g Mushrooms
- 1 collar Spring onions
- 1 green pepper
- 7-10 Tbsp Oil
- 7-10 Tbsp Mint leaves
- 30 Shashlik skewers
Directions
- 1
For the sauce, mix all ingredients in a pot and bring to the boil. Let it boil down by 1/3 at high heat (about 1 hour). Stir several times in between. Remove the chicken filet with skin from the bones. Rinse all meat cold and pat dry.
- 2
Cut into small cubes. Peel ginger and dice finely. Press the sausage meat out of the skin and knead with the ginger. Form small balls with moistened hands. Wash and clean the mushrooms and carve them crosswise on the top. Clean and wash spring onions and peppers and cut them into pieces. Put chicken filet with skin and spring onions, chicken filet without skin and peppers, liver and mushrooms on skewers. Put the meatballs on the sweetness as well. Either fry the skewers in little oil in a pan for about 10 minutes or cook them under the grill of the oven. Turn them in between.
- 3
Put chicken filet with skin and spring onions, chicken filet without skin and peppers, liver and mushrooms on skewers. Put the meatballs on the sweetness as well. Either fry the skewers in little oil in a pan for about 10 minutes or cook them under the grill of the oven. Turn them in between. Brush with the sauce at the end of the cooking time. Arrange the skewers on a plate. Decorate with mint leaves as desired
- 4
Per portion (with 6 people) approx. 2180 kJ/ 520 kcal. E 52 g/ F 27 g/ KH 8 g
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