Guest Author - Sherry Van Der Elst

Kushi-yaki is the Japanese equivalent of shiskkebabs and generally refers to just about any sort of meat and vegetables cut into pieces and grilled or broiled on bamboo skewers. This recipe is equally adaptable to a gas or charcoal grill.

For the marinade:

1/2 cup dark soy sauce
1/2 cup sherry
2 tablespoons sugar
1 tablespoon fresh ginger, peeled and minced
1 garlic clove, minced
1/4 teaspoon salt
Pepper, to taste

For the kushi-yaki:

12 bamboo skewers, soaked in water for at least 30 minutes
6 skinless, boneless chicken thighs, uniformly cut into bite-sized pieces
2 bunches of scallions, with white and pale-green parts cut into 1 1/2-inch lengths
1 can whole water chestnuts, rinsed and drained


1. In a saucepan over medium-high heat, whisk together soy sauce, sherry, sugar, ginger, garlic, salt and pepper to taste and bring to a boil. Reduce heat and simmer for five minutes, or until sugar is completely dissolved. Remove saucepan from heat and allow marinade to cool.

2. Alternate the meat pieces with the scallions and water chestnuts on each of the bamboo skewers.

3. Arrange the skewers in a large baking pan and drizzle the cooled marinade over them. Cover with plastic wrap and let marinade in the refrigerator for at least one hour, or until ready to grill.

4. Coat grill rack with vegetable spray and place over medium-hot coals (on gas grills, set the burner on medium-high).

5. Place skewers on rack, making sure they don't touch, and grill for 15-18 minutes, turning and basting frequently with reserved marinade.

6. Remove skewers from grill. Discard any unused marinade.