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Σουβλάκια Κοτόπουλο Yakitori

Chicken Yakitori Skewers

Degree of difficulty


Preparation time

40 minutes

Cooking Time

30 minutes




  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 8 asparagus spears, cut into 1-inch pieces
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup sugar
  • ¼ cup rice wine vinegar
  • 1 tablespoon sesame oil
  • 8 6-inch bamboo skewers, cut in half


  1. Whisk soy sauce, mirin, sugar, and rice wine vinegar together in a small sauce pot. Heat marinade to a boil and reduce to a simmer. Simmer marinade for 15 minutes, then remove from heat.
  2. Place chicken in a sealable bag or bowl and cover with half the marinade. Refrigerate for 30 minutes or up to 4 hours.
  3. Preheat the oven to 350 degrees F. Layer the chicken and asparagus on the skewers, alternating between the two.
  4. Gradually preheat the grill pan over medium-high heat for 5 minutes. Brush the skewers with sesame oil and sprinkle with salt. Cook the skewers in batches, 3-4 minutes per side.
  5. Return the skewers to the pan, brush with reserved marinade, and place in the oven for 5 minutes or until cooked through. Serve immediately.
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