BBQ: Four alternative yakitori recipes
We twist the traditional yakitori recipe by replacing chicken with these alternative ingredients. Courtesy of French celebrity chef Stéphane Reynaud.
Prawn Yakitori
- 6 skewers - 1 tsp. fennel seeds
- 6 prawns - 10 tsp. of olive oil
- 10 tsp. soy sauce - 1 tsp. of brown sugar
1. Shell the prawns. Crush the fennel seeds in a mortar.
2. Mix all ingredients and soak shrimp in this mixture to marinate .
3. Place them on skewers and cook for 5 min.
Salmon Yakitori
- 6 skewers - 300g of salmon
- 1/2 bunch of corriander - 1 stalk of lemongrass
- 1 shallot - 1 tsp. of tamarind sauce
- salt - pepper
1. Cut the salmon.
2. Chop the corriander, shallots and lemongrass. Mix everything together and add the tamarind season.
3. Divide the mixture into 6 and put them on the skewers. Cook for 5 minutes.
Scallops Yakitori
- 6 skewers - 6 scallops
- 2 tbsp. of sweet soy sauce - 1 tsp. of poppy seeds
- The juice of a lime.
1. Coat the scallops with sweet soy sauce.
2. Put them on skewers and cook for 2-3 minutes.
3. Sprinkle with poppy seeds and top them with lemon juice.
Hake Yakitori
- 6 skewers - 400g of Hake
- 15 tbsp of soy sauce - 1 tsp. of Cumin powder
- 1 tsp. balsamic vinegar - 1 tbsp. of molasses
1. Cut the Hake into strips and gently place them on skewers.
2. Mix all the marinade ingredients in a shallow dish.
3. Rub the skewers thoroughly and cook for 5 min.
More grill recipes and ideas in Stéphane Reynaud's book 'Barbecue & Grill', from USD20.99 at Amazon.com.
Photo: Marie-Pierre Morel.
