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Homemade Chicken & Vegetable Yakitori

Homemade Chicken & Vegetable Yakitori

Healthy Point

Grilled chicken, peppers and asparagus skewers, served with steamed rice – a tasty, balanced and complete meal.

Homemade Chicken & Vegetable Yakitori

55 minutes

Homemade Chicken & Vegetable Yakitori




  • 100 g Chicken Breast, diced
  • 50 g Green Bell Pepper, diced
  • 50 g Red Bell Pepper, diced
  • 50 g Yellow Bell Pepper, diced
  • 50 g Asparagus, sliced

Yakitori Marinade Ingredients

  • 1 cup Soy Sauce
  • 1/2 cup Sake or Rice Wine
  • 1 cup Mirin
  • 1 tbsp Sugar
  • 3 Cloves Garlic, crushed
  • 1 Ginger, small piece, crushed

Tips:  For juicier yakitori, use chicken thigh instead of breast.



Mix the ingredients for the yakitori marinade in a bowl.

Homemade Chicken & Vegetable Yakitori


Cut the chicken breast into 2cm sized cubes or chunks. Marinate the chicken breast and vegetables for at least 4 hours in the fridge, or leave overnight for best results. Soak a handful of bamboo skewers in water overnight to prevent them from burning while on the grill.

Homemade Chicken & Vegetable Yakitori


To preheat the microwave oven for grilling, press DOUBLE GRILL/GRILL twice to select Grill 1 (High). Press START/SET. Turn the dial to set the cooking time at 10 minutes. Make the yakitori, alternating chicken and vegetables so they can be evenly cooked.

Homemade Chicken & Vegetable Yakitori


Put the skewers in the preheated microwave oven and reset the cooking time to 15 minutes, grill the chicken breast until caramelised. Brush more of the marinate on the yakitori and continue grilling for another 5 minutes (you may need to adjust the time on the microwave oven). Serve with steamed rice.

Homemade Chicken & Vegetable Yakitori

Inverter Steam Grill Microwave Oven