This is a Japanese-fusion dish of glazed chicken yakitori skewers served kebab-style with a creamy homemade wasabi miso mayo, pickled salad, and flatbreads. Something a bit different, but really delicious!
This dish contains the following allergens: Soybeans, Eggs, sesame
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For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Utensils
Step 1
Start by preparing your vegetables. In a shallow bowl combine your salt, sugar, vinegars, and warm water. Whisk together until dissolved, then add your thinly sliced vegetables. Toss to combine, and leave in the fridge for at least 2 hours
Step 2
Once it’s pickled to your liking, drain the liquid to stop the pickling process
Step 3
Next, make your mayo. You don’t have to make this in advance, but it gives the flavours a chance to mingle. In a measuring jug add your egg yolk, vinegar, lemon juice, soy sauce, wasabi paste, and miso paste
Step 4
Using a hand blender, blend everything together before slowly drizzling in your oil. Keep adding the oil until everything emulsifies. Taste, and adjust any flavours to your preference. Refrigerate until you’re ready to serve
Step 5
Next, prepare your tare. Add all the ingredients to a saucepan. Leave to cook on a medium/low heat until it’s reduced by half – it will thicken as it cools. Remove the aromatics, and divide the sauce into 2
Step 6
Trim off any excess fat from your chicken thighs, and dice into roughly 2-inch pieces. Carefully slide onto your skewers, alternating between chicken and spring onion. Spray lightly with cooking oil
Step 7
Using your Ninja Foodi MAX Health Grill & Air Fryer AG551UK, grill your skewers on high for 4 minutes. Flip, then cook for another 4 minutes before brushing liberally with your glaze. Cook for a final 2 minutes, or until your nicely browned and coated with the glaze
Step 8
Serve the skewers with your warm flatbreads, a good helping of your pickled vegetables, your mayonnaise, and the leftover tare glaze. Enjoy!
Start by preparing your vegetables. In a shallow bowl combine your salt, sugar, vinegars, and warm water. Whisk together until dissolved, then add your thinly sliced vegetables. Toss to combine, and leave in the fridge for at least 2 hours
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 2 of 8
Once it’s pickled to your liking, drain the liquid to stop the pickling process
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 3 of 8
Next, make your mayo. You don’t have to make this in advance, but it gives the flavours a chance to mingle. In a measuring jug add your egg yolk, vinegar, lemon juice, soy sauce, wasabi paste, and miso paste
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 4 of 8
Using a hand blender, blend everything together before slowly drizzling in your oil. Keep adding the oil until everything emulsifies. Taste, and adjust any flavours to your preference. Refrigerate until you’re ready to serve
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 5 of 8
Next, prepare your tare. Add all the ingredients to a saucepan. Leave to cook on a medium/low heat until it’s reduced by half – it will thicken as it cools. Remove the aromatics, and divide the sauce into 2
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 6 of 8
Trim off any excess fat from your chicken thighs, and dice into roughly 2-inch pieces. Carefully slide onto your skewers, alternating between chicken and spring onion. Spray lightly with cooking oil
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 7 of 8
Using your Ninja Foodi MAX Health Grill & Air Fryer AG551UK, grill your skewers on high for 4 minutes. Flip, then cook for another 4 minutes before brushing liberally with your glaze. Cook for a final 2 minutes, or until your nicely browned and coated with the glaze
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
100ml
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
50ml
mirin
500ml
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
100ml
rice vinegar
50ml
cider vinegar
50ml
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
For the chicken
6
boneless skinless chicken thighs
4
spring onions, roughly chopped
Wooden or metal skewers
Spray cooking oil
For the tare:
1 tbsp
rice vinegar
3.5fl. oz
soy sauce
Thumb-sized piece
ginger, roughly chopped
3
garlic cloves, sliced
2
spring onions, roughly chopped
1.75fl. oz
mirin
17.5fl. oz
chicken stock
1 tbsp
honey
For the mayo
1
egg yolk
1 tsp
rice vinegar
1/2 tbsp
miso paste
1 tsp
soy sauce
3 tbsp
wasabi paste
Squeeze
lemon juice
150ml (approx)
vegetable oil
For the vegetables
1
cucumber, in ribbons
2
carrots, in ribbons
4
radishes, thinly sliced
2
shallots, thinly sliced
3.5fl. oz
rice vinegar
1.75fl. oz
cider vinegar
1.75fl. oz
warm water
Pinch
salt and sugar
To serve
Flatbreads
Sesame seeds
Spring onions, sliced
Lemon wedges
Step 8 of 8
Serve the skewers with your warm flatbreads, a good helping of your pickled vegetables, your mayonnaise, and the leftover tare glaze. Enjoy!
