Japanese Yakitori
Use that skewer rack for more than your conventional summer vegetable kebabs. To grill Yakitori use high heat to enhance the subtle flavors of meat and marinade.
INGREDIENTS
2 chicken breasts
3 medium sizes leeks
2 poblano peppers
MEATBALL INGREDIENTS
1 pound (.45 kilograms) ground pork
1 pound (.45 kilograms) ground beef
2 tablespoons green onions
1 tablespoon garlic
2 tablespoons soya sauce
1 teaspoon black pepper
1 tablespoon ginger
CHICKEN MARINADE INGREDIENTS
2 tablespoons soya sauce
2 tablespoons sake
2 tablespoons mirin
1 teaspoon pepper
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon brown sugar
DIRECTIONS
Mix the marinade ingredients together. Cut the chicken breasts into cubes that can be easily skewered, also cut the leeks into small skewerable segments, both about 1 inch (2.5 cm) in size. Pour the marinade over the chicken and leeks and coat thoroughly. Let stand for 1 hour. Mix the ground beef and pork together and add the remaining meatball ingredients, mix thoroughly. For best results form the meatballs and place them on a plate in the refrigerator for 1 hour before skewering and grilling, cold ground meats hold their shape better when grilling.
Preheat your gas grill on HIGH. Cut the poblano peppers into 1 inch (2.5 cm) squares, skewer flat side by side; the peppers will cook fastest than everything else. Skewer the chicken and leeks alternating between the two. Skewer the cooled meatballs, place all of the skewers on the rack to grill. Place the entire rack directly on the grill and grill with the lid up at first, it’s a Broil King® you can do it! Rotate the skewered items regularly baste with additional sake directly from the bottle as needed. The food should sear but have a moist look, more sake is always a good solution to keep items browning instead of blackening. Grill the peppers for 10 minutes, the meatballs and chicken for 15-20 or until they’ve reached an internal temperature of 170°F (77°C). Remove and serve. umai!
