Yakitori are Japanese chicken skewers, traditionally made using portable charcoal grills. In this recipe, you'll make them with steak and grill them in the oven.
Cals 828 · Prot 61 · Carbs 82 · Fat 34
Low Carb
50 min
Yakitori are Japanese chicken skewers, traditionally made using portable charcoal grills. In this recipe, you'll make them with steak and grill them in the oven.
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3113 / 828
Fats (g)
33.8
of which saturated (g)
4.9
Carbohydrates (g)
82
of which sugars (g)
26
Fibers (g)
7.5
Proteins (g)
61.1
Salt (g)
3.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
Pre-heat the grill to high. Soak the bambooskewers in water. Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Transfer to a large bowl and refrigerate for 10 min.
2 Marinate steak
Meanwhile, chop the steak into 2-3 cm cubes. Trim and cut the springonions into 2-3cm chunks. Add the cornstarch, barbecue sauce, tamari, sweet soy sauce, sugar and ricevinegar to a bowl and mix well. Add the steak pieces (see pro tip!).
3 Grill
Thread the steak pieces onto skewers, with a piece of springonion in between each piece (see step photo). Make sure to spread the steak out over the provided number of skewers. Place on a lined baking tray and cover with the remaining marinade. Grill for 8 min or until cooked through and starting to char. Rest for 5 min.
4 Make dressing
Meanwhile, to a bowl or jar, add the tahini, soy sauce, lime juice, honey and sesameoil. Whisk or shake to combine.
5 Toss salad
Once ready, add the edamame, and spinach to the quinoa. Drizzle with the sesamedressing and toss well.
6 Serve
Brush the steak with any leftover marinade from the baking tray. Garnish with the sesameseeds. Serve alongside the quinoasalad.