Main CourseDinner

Robatayaki Skewers

Name: Robatayaki Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g chicken thigh cut into 1-inch pieces; 200 g shrimp peeled and deveined; 1 pcs bell pepper any color, cut into 1-inch pieces; 1 pcs zucchini cut into 1/2-inch thick half-moons; 100 g shiitake mushroom stems removed; 60 ml soy sauce; 30 ml mirin; 30 ml sake; 15 g brown sugar; 2 clove garlic minced; 1 tsp ginger grated; 5 ml sesame oil; 2 pcs green onion sliced, for garnish (optional); 1 tsp sesame seed toasted, for garnish (optional)

Experience the vibrant flavors of Japanese robatayaki with these perfectly grilled skewers. Succulent chicken and shrimp, alongside tender-crisp vegetables, are bathed in a savory-sweet soy-ginger marinade, then kissed by the smoky char of the grill. This dish offers a delightful balance of textures and umami, perfect for a flavorful weeknight meal or a festive gathering.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 359 kcal

Allergen information: may contain crustaceans, fish, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

400 gchicken thigh, cut into 1-inch pieces
200 gshrimp, peeled and deveined
1 pcsbell pepper, any color, cut into 1-inch pieces
1 pcszucchini, cut into 1/2-inch thick half-moons
100 gshiitake mushroom, stems removed

marinade

60 mlsoy sauce
30 mlmirin
30 mlsake
15 gbrown sugar
2 clovegarlic, minced
1 tspginger, grated
5 mlsesame oil

garnish

2 pcsgreen onion, sliced, for garnish(optional)
1 tspsesame seed, toasted, for garnish(optional)

Equipment

Medium mixing bowl · Whisk · Grill · 12× Skewers · Tongs · Cutting board · Chef's knife · Measuring cups · Measuring spoons · Grater

The method

Step by step

1
Prepare the marinade by whisking together soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil in a medium mixing bowl until the sugar is fully dissolved.
About 2 min
Cook’s note: Ensure the brown sugar is completely dissolved to prevent it from burning on the grill and to allow the flavors to meld evenly.
2
Add the cubed chicken thigh pieces, shrimp, bell pepper chunks, zucchini slices, and whole shiitake mushrooms to the prepared marinade.
About 1 min
3
Gently toss the ingredients to ensure every piece is thoroughly coated with the marinade, then cover the bowl.
Cook’s note: Use your hands for a more even coating, ensuring all surfaces are touched by the marinade.
4
Refrigerate the marinated ingredients for at least 15 minutes to allow the flavors to penetrate, or up to 30 minutes for a more intense taste.
About 15 min
Cook’s note: Avoid marinating shrimp for longer than 30 minutes, as the acid in the marinade can begin to break down its delicate texture, making it mushy.
5
If using wooden skewers, submerge them in water for at least 20 minutes while the ingredients marinate to prevent them from charring excessively on the grill.
About 20 min
Cook’s note: Soaking skewers also makes it easier to slide the cooked food off without sticking.
6
Preheat your grill to medium-high heat, aiming for a temperature of approximately 200°C (400°F).
About 10 min
Cook’s note: A charcoal grill will impart the most authentic smoky robatayaki flavor, but a gas grill works wonderfully too. Allow sufficient time for the grill grates to heat thoroughly.
7
Thread the marinated chicken, shrimp, and vegetables onto the soaked skewers, alternating ingredients for an appealing presentation and to promote even cooking.
About 5 min
Cook’s note: Do not overcrowd the skewers; leave a small gap between each piece to ensure proper heat circulation and even cooking, preventing steaming.
8
Carefully place the prepared skewers onto the preheated grill grates.
Cook’s note: Lightly oil the grill grates before placing the skewers to prevent sticking.
9
Grill the skewers for 8-12 minutes, turning them every 2-3 minutes, until the chicken is cooked through (internal temperature 74°C/165°F), the shrimp are pink and opaque, and the vegetables are tender-crisp with visible char marks.
About 12 min
Cook’s note: Cooking time will vary based on your grill's heat and the size of your ingredients. Look for a beautiful caramelization on the marinade.
10
Remove the cooked skewers from the grill and arrange them on a clean serving platter.
Cook’s note: Allow the skewers to rest for a minute or two before serving; this helps the juices redistribute in the chicken.
11
Garnish the skewers generously with freshly sliced green onion and toasted sesame seeds just before serving.
About 1 min
Cook’s note: Toasting sesame seeds briefly in a dry pan enhances their nutty flavor and aroma.

Per serving

Nutrition

72%Score

Calories: 358.5kcal
Protein: 41g
Carbs: 15.6g
Fat: 13.2g
Fibre: 2.3g
Sugar: 10.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

These Robatayaki Skewers are fantastic served with steamed white rice and a side of quick-pickled cucumbers for a refreshing contrast. For a complete meal, consider adding a simple miso soup. Pair with a crisp sake or a light-bodied white wine like Sauvignon Blanc. Feel free to experiment with other vegetables like cherry tomatoes, eggplant, or even pineapple for a sweet and savory twist.

Storage

Store leftover skewers in an airtight container in the refrigerator.

Reheating

Reheat skewers gently in a microwave until warmed through, or in a preheated oven at 150°C (300°F) for 5-7 minutes to help retain some texture.