Japanese Chicken Skewers (Yakitori-style) with Grilled Bell Peppers and Zucchini
Succulent chicken thigh pieces and fresh, seasonal vegetables grilled on skewers, brushed with a savory low-carb yakitori glaze, offering a delicious and light Japanese dinner.
Ingredients
- Chicken Thigh255 g
- Bell Pepper75 g
- Garlic0.5 clove
- Green Onion0.5 stalk
- Bell Pepper75 g
- Sesame Oil2.5 ml
- Olive Oil2.5 ml
- Zucchini100 g
- Soy Sauce15 ml
- Erythritol5 g
- Sake7.5 ml
- Ginger2.5 g
- Wooden Skewers3 unit
Instructions
- 1Step 1
Soak wooden skewers in water for at least 15 minutes to prevent burning.
- 2Step 2
Cut chicken thigh into 2.5 cm cubes. Cut bell pepper and zucchini into similar-sized pieces.
- 3Step 3
In a small saucepan, combine soy sauce, erythritol, sake, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 3-5 minutes until slightly thickened. Set aside. This is your yakitori glaze.
- 4Step 4
Thread chicken pieces, bell pepper, and zucchini alternately onto the soaked skewers.
- 5Step 5
Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the skewers with olive oil.
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