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Scallop and Chicken Skewers

Summary Not available
Total Time56 mins
Course: Appetizer
Cuisine: Japanese
Keyword: 30-60 min, Party Food
Person: 4
Calories: 25815kcal

Materials

  • 400 Chicken breasts
  • 80 soy sauce
  • 1 teaspoon cane sugar
  • 1 Rice wine
  • 4 scallions

Instructions

  • Rinse the scallops and the chicken, and pat dry
  • Carve a grid into the scallops and cut the chicken into 12 bite-sized pieces
  • Mix together in a bowl
  • Mix the soy sauce with sugar and rice wine and toss with the scallops and the chicken
  • Leave to marinate, covered, in the refrigerator, for about 30 minutes
  • Rinse, clean and cut the scallions into 4 cm (approximately 1 inch) long pieces
  • Alternate placing the scallions between 3 pieces of the chicken (well-drained) onto wooden skewers
  • Also skewer the scallops, and cook all together on the hot grill for 5-6 minutes
  • Flip halfway through cooking and baste with the marinade
  • Cool and serve

Notes

No extra notes

Nutrition

Sodium: 27512mg | Calcium: 1145mg | Vitamin C: 273mg | Vitamin A: 6901IU | Sugar: 2g | Fiber: 1g | Potassium: 83788mg | Cholesterol: 14475mg | Calories: 25815kcal | Trans Fat: 3g | Saturated Fat: 128g | Fat: 586g | Protein: 4806g | Carbohydrates: 4g | Iron: 84mg