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Yakitori and pork and spring onion and corn skewers

Serves   4
Prep time: 10 mins
Cooking time: 15 mins

Yakitori" means chargrilled chicken but it also refers to a style of cooking. The method often means threading the ingredients of your choice onto skewers and then BBQ or cook them on a chargrilled pan. Here are 3 different types of Yakitori but you can use other types of meat, seafood or seasonal vegetables.





  • Yakitori skewers:
  • 8 wooden skewers, soaked in water to prevent them burning
  • 200 grams chicken mince
  • 2 cloves fresh garlic, grated
  • 2 dried shiitake mushrooms, soaked in water and chopped
  • 1 spring onion, chopped
  • 2 teaspoons soy sauce
  • 1 tablespoon flour
  • Ground white pepper & sea salt
  • Sauce for Yakitori:
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Chilli flakes (optional)
  • Pork & spring onion skewers:
  • 200 grams pork belly, cut into 3cm lengths
  • 4 spring onions (white part only), cut into 3cm lengths
  • Corn Skewers:
  • Corn


Yakitori skewers:

  1. Pre-heat a char-grill pan or BBQ to high.
  2. Combine sauce ingredients; set aside.
  3. In a medium-size bowl, add the chicken mince, garlic, shiitake, spring onion, soy sauce, flour, pepper and salt and mix well.
  4. Divide the mince mixture into 8 portions and shape each one around a skewer.
  5. Place a piece of tin foil on top of the char-grill or BBQ and cook the skewers for 5 minutes or until cooked through. Turn occasionally and brush with sauce.

Pork & spring onion skewers:

  1. Pre-heat chargrill pan or BBQ to high.
  2. Thread skewers with two pieces pork, alternating with two pieces of spring onion.
  3. Grill or BBQ for couple of minutes or until cooked through.
  4. Turn skewers occasionally and season with salt and white pepper.

Corn skewers:

  1. Thread corn onto skewers and chargrill for a couple of minutes until browned.
  2. Spread with butter and brush with soy sauce.
  3. Cook a further minute before serving.