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| BROILED CHICKEN KEBABS |
Ingredients for Broiled Chicken Kebabs
* 14 oz. (400 g) chicken leg meat
* 1 small onion or three green onions
* 2 green peppers, seeded
* 1/3 c. each: soy souce, mirin (sweet rice wine)
* 4 T. sugar
* 1 T. flour
* 1/2 lemon
* 1 small onion or three green onions
* 2 green peppers, seeded
* 1/3 c. each: soy souce, mirin (sweet rice wine)
* 4 T. sugar
* 1 T. flour
* 1/2 lemon
How to Make Broiled Chicken Kebabs
1. Cut the chicken leg meat, onion, and green peppers into 3/4· (2 cm) cubes.
2. On bamboo skewers, skewer the onion, green pepper, and chicken cubes alternately until the skewer is full.
3. Top with a piece of onion to secure the kebab. Quarter the lemon.
4. Bring 1 to a boil, then allow to cool. Marinate the kebabs in the sauce for 10 minutes. Remove.
5. Heat the oven to 450°F (232°c) and broil the kebabs on the top shelf for 4 minutes.
6. Turn over and brush on some of the leftover marinade . Broil another 4 minutes, until the meat is golden brown. Serve.
2. On bamboo skewers, skewer the onion, green pepper, and chicken cubes alternately until the skewer is full.
3. Top with a piece of onion to secure the kebab. Quarter the lemon.
4. Bring 1 to a boil, then allow to cool. Marinate the kebabs in the sauce for 10 minutes. Remove.
5. Heat the oven to 450°F (232°c) and broil the kebabs on the top shelf for 4 minutes.
6. Turn over and brush on some of the leftover marinade . Broil another 4 minutes, until the meat is golden brown. Serve.
Note
+ The kebabs can also be charcoal-grilled. Brush on the marinade as the kebabs are grilling. Grill until the chicken is cooked through and golden brown.
+ Before eating, ground Szechuan pepper, ground block pepper, or seven flavor seasoning (shichimi-togarashi) may be sprinkled over the kebabs, according to individual preference.
+ Before eating, ground Szechuan pepper, ground block pepper, or seven flavor seasoning (shichimi-togarashi) may be sprinkled over the kebabs, according to individual preference.
