- 4 chicken thighs, skinned and cut into chunky blocks
- 2 spring onion whites, cut into chunky pieces (2.5cm)
- 8 bamboo skewers
For the Yakitori Sauce:
- 50ml oyster sauce
- 70ml soya sauce
- 30ml tomato sauce
- 20ml sesame oil
- 10ml fish sauce
For the Salad:
- 4 large handfuls of assorted Asian green leaves
- 20 halved baby tomatoes
- ½ cucumber cut into batons
For the Asian Vinaigrette:
- 30ml Yakitori sauce (see above)
- 40ml peanut oil
- 10ml sesame oil
- 20ml lemon juice
- 10g toasted sesame seeds
For the Avocado Mousse:
- 1 avocado
- juice of ½ lemon
- 10ml peanut oil
- 1 hot chilli, chopped finely
Prepare a fire in a Weber or similar barbecue, using vine wood or similar hard wood of your choice. Alternately thread the chicken and onion pieces onto the skewers, season equally with about 5 g salt and set aside.
To make the yakitori sauce, combine the ingredients in a small pot and gently heat, adjusting measurements to taste, try not to over boil the sauce.
Prepare the salad and make the vinaigrette by combining the ingredients and shaking in a bottle or jar. Set aside.
To make the avocado mousse, mash together the ingredients and adjust flavour to taste. Set aside.
When the coals are ready, barbecue the skewered chicken, turning continuously. Liberally brush on the yakitori sauce 5 minutes from the end. This prevents it from burning as there is a large amount of sugar in the sauce. When completely cooked (about 15 min), serve on a bed of salad dressed with the vinaigrette, and with a spoonful of the avocado mousse on the side.
Rhine Riesling complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Peter Tempelhoff, Photography Warren Heath