Robatayaki Skewers
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
Converted for display; the recipe amounts stay equivalent.
main
- 400 gchicken thigh, cut into 1-inch (2.5 cm) pieces
- 200 gshrimp, peeled and deveined
- 1 pcsbell pepper, any color, cut into 1-inch (2.5 cm) pieces
- 1 pcszucchini, cut into 1/2-inch (1.3 cm) 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
- 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
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.
Store leftover skewers in an airtight container in the refrigerator.
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.
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