Chicken and zucchini yakitori

Chicken and zucchini yakitori with carrot and cucumber pickle served with steamed rice 
☺Here's the recipe:

0:50 To prep

0:15 To cook

14 Ingredients

CAPABLE COOKS Difficulty

4 Servings

• Ingredients

Equipment

•  12 wooden skewers soaked in water for 30 mins.

Ingredients

•  1/4 cup (60ml) white vinegar
•  3 teaspoons caster sugar
•  1/2 teaspoon salt
•  1 large carrot, peeled into ribbons
•  1 Lebanese cucumber, peeled into ribbons
•  1/4 cup (60ml) soy sauce
•  1 tablespoon mirin
•  1 teaspoon ginger, finely grated
•  1 garlic clove, crushed
•  1/2 teaspoon sesame oil
•  1 kg chicken thigh fillets, trimmed, cut into 3cm pieces
•  2 large zucchini, peeled into ribbons
•  Toasted sesame seeds, to serve
•  rice, to serve
• 
  
• Method
1. Step 1
   Soak 12 bamboo skewers in water for 30 mins prior to cooking. Place vinegar, 1 teaspoon of the sugar, salt and 1 tablespoon water in a small saucepan over low heat. Cook, stirring to dissolve the sugar for 2-3 mins. Remove from heat. Pour over combined carrot and cucumber. Set aside.
2. Step 2
   Place soy, mirin, ginger, garlic, sesame oil and remaining sugar in a large glass or ceramic dish. Stir until sugar dissolves. Add beef and toss to coat. Cover and set aside for 30 mins to allow the flavors to develop.
3. Step 3
   Thread chicken and zucchini ribbons alternately onto skewers. Preheat a barbecue or chargrill over high heat. Cook yakitori for 10-12 mins, turning, until browned on all sides and cooked through.
4. Step 4
   Drain the pickled carrot and cucumber. Sprinkle yakitori with sesame seeds and serve with steamed rice and carrot and cucumber pickle on the side.