BBQ Chicken Yakitori Kebabs

[jglass]

BBQ Chicken Yakitori Kebabs

Makes 30 kebabs
17 2/3 ounces skinless chicken breasts, cut into 2 cm cubes
1 large green capsicum, seeded and cut into 30 small cubes
4 large spring onions, cut across into 30 pieces

Marinate
3 tablespoons shoyu (Japanese Soy Sauce) or soy sauce
3 tablespoons sake or dry sherry
1 tablespoons sesame oil
1 garlic clove, crushed
1 tablespoons fresh ginger, finely chopped
2 teaspoons clear honey

Place the shoyu/soy, sake or sherry, sesame oil, garlic, ginger and honey in a shallow dish and stir together to mix.
Add the chicken pieces and spoon the marinade over them.
Cover and chill for at least 1 hour or overnight.
Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue.
Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways.
Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade.