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BBQ Japanese Meat Skewers

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BBQ Japanese Meat Skewers

Serves: Time: 00:40 Skill:
  • 300g Pure South Lamb Rump, in thin strips
  • 300g Pure South Beef Rib Eye
  • 1 pack Waitoa Chicken Thighs, in thin strips
  • 10 Sea Cuisine Raw Whole Black Tiger Prawns, shell removed
  • Lee Kum Kee Sesame Oil, for frying
  Marinade
  • ¾ cup Lee Kum Kee Gluten Free Soy Sauce
  • ¼ cup  Airborne Rewarewa Honey, melted
  • ¼ cup sake
  • 2 tsp ginger, finely grated
  • 1 clove garlic, crushed
  • 1 tsp Mrs Rogers Chilli Flakes
  • 1 tbsp Lee Kum Kee Sesame Oil
  • Salt & pepper
  To Garnish
  • A handful of Superb Herb Garlic Chives, roughly chopped
  • A sprinkle Alison’s Pantry Sesame Seeds, lightly toasted
  • 2 spring onions, finely sliced
  Pair With
  • Montana New Zealand Collection Big & Buttery Chardonnay
  Equipment
  • Large resealable bags
  • Metal skewers
 
  1. To Marinade: To make the marinade mix all ingredients together in a bowl. Season with salt and pepper. Reserve half the marinade for grilling, then spoon the other half into 3 large resealable bags.
  2. Pop prawns, chicken and lamb each into the bag, move around in the marinade, then seal and refrigerate for at least 30 minutes.
  3. To BBQ: Preheat BBQ to 200C.
  4. Thread the prawns, chicken and lamb onto skewers..
  5. Grill on the BBQ for 5-10 minutes, basting with the remaining marinade, and turning halfway. The prawns may cook quicker. When cooked to your liking, remove from grill , garnish with garlic chives, toasted sesame seeds and spring onions. Serve with a cold glass of Montana New Zealand Collection Big & Buttery Chardonnay.
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