Japanese chicken kebabs

Preparation

Dice the chicken breast. Cut the stalks from the shiitake mushrooms, clean the skin with kitchen roll and cut into quarters. Wash the spring onions and cut diagonally into ± 1 cm pieces.
Thread the chicken breast, shiitake mushrooms and spring onions onto the skewer. Place the kebabs in a shallow dish and pour the Yakitori marinade over. Leave to marinate in the fridge for at least 1 hour.
Brush a grill pan with oil and heat. Place the kebabs in the pan and grill for 2 to 3 minutes on each side.
Delicious with MeiAsia Jasmine rice and a salad.

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