Wednesday, August 19, 2009

Curry Shoyu Yakitori Again (Santa Maria BBQ Grill)


We did it again and it was another big hit.

I marinated the chicken with the curry-soy sauce based sauce overnight, and made the skewers (yakitori). You can find the full recipe on my previous entry.

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The savory aroma of the soy sauce cooked over the mesquite charcoal, combined with the exotic cumin seeds and curry character makes this dish so irresistible!

I also kept the marinade sauce in the shallow rectangular pan, so that I could dip the skewers in the sauce as I grill them.

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We served the yakitori with the brown rice cooked with Kamado-san (double-lid rice cooker donabe). When I have the leftover chicken and brown rice, it's also great to make the Yakitori Don (yakitori rice bowl)!