Categories: Asian

Ingredients

• 2 tbsp. mirin
• 1 tbsp. tamari
• 1 tbsp. toasted sesame oil
• 1 large garlic clove, grated
• 1 lb. chicken breasts, trimmed and cut crosswise into 24 strips
• 12 large shiitake mushrooms, stemmed and halved
• 24 3-inch-long pieces scallion, white & light green parts only
• 2 tbsp. canola oil
• 1/4 tsp kosher salt
• 6 tbsp. Ssamjang (see recipe)

Directions

1. Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.

2. Preheat grill to medium.

3. Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.

4. Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5-6 minutes total. Serve with Ssamjang.

Email to a friend | Print this recipe | Back