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A recipe from Héloïse Leclerc Foodista en mission

Yakitori-style chicken kebab appetizers

  • 4 appetizers
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  1. Combine all of the liquid marinade ingredients in a dish suited for refrigeration. Chill a few spoonfuls of marinade in the refrigerator and use it to baste the brochettes during cooking.
  2. Slice the thighs into strips about 1 cm wide and place them in the marinade. Marinate at least 2 hours, or overnight for a more pronounced flavour.
  3. If using bamboo skewers, soak them in water at least 2 hours before starting to assemble the kebabs.
  4. Make the kebabs by alternating between pieces of chicken and vegetables. 
  5. Place the rack at the top of the oven and preheat to broil. Arrange the kebabs on a baking sheet lined with foil. 
  6. Bake for 4 minutes, baste with marinade (reserved in step 1) and bake 4 more minutes. Depending on the size of your chicken strips, some extra time might be needed, so check doneness before serving.
  7. To serve, sprinkle the kebabs with the bicolour sesame seeds and accompany them with Nuoc Cham dipping sauce lightly seasoned with sesame oil. 
Chef's tip

Serve with spring rolls and rice to turn this hors d'oeuvre into a main dish!

Assemble your brochettes using the best looking chicken strips for a uniform, tempting presentation. Sauté the leftover chicken and vegetables in oil for maximum enjoyment with minimal fuss and waste!