Chicken yakitori mini skewers

Step by Step

Step 1

Thread the chicken and leek alternately onto 18-20 short bamboo skewers (or snip longer ones in half). You should have 2 cubes of chicken and 1 piece of leek on each. Brush lightly with oil and arrange on a foil-lined grill pan.

Step 2

Preheat the grill to medium. Cook the skewers for 7-8 minutes on each side until nicely browned and completely cooked through with no pink meat. Drain off any excess liquid.

Step 3

Meanwhile, for the yakitori sauce, place the mirin, soy sauce, vinegar, sugar, cornflour and ginger in a small pan. Cook gently, stirring for 2-3 minutes, until bubbling and thickened.

Step 4

Brush the chicken with the yakitori sauce and sprinkle over the sesame seeds. Return to the grill for a further 1-2 minutes until the seeds are toasted. Transfer to a platter and serve warm.