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30 • minutes
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4-6 • people
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BBQ Japanese Meat Skewers

5/5 (2)


  • tick300g pure south lamb rump, in thin strips 300g
  • tick Pure south beef rib eye
  • tick 1 pack chicken thighs, in thin strips (we love Waitoa)
  • tick 10 sea cuisine raw whole black tiger prawns, shell removed
  • tick Chantal Organics Toasted Sesame Oil, for frying
  • Marinade
  • tick ¾ cup Chantal Organics Tamari Soy Sauce
  • tick ¼ cup Rewarewa Honey, melted (we love Airborne)
  • tick ¼ cup sake
  • tick 2 tsp ginger, finely grated
  • tick 1 clove garlic, crushed
  • tick 1 tsp chili flakes
  • tick 1 tbsp Chantal Organics Toasted Sesame Oil
  • tick Salt & Pepper
  • To Garnish
  • tick A handful of garlic chives, roughly chopped (we love Superb Herb)
  • tick A sprinkle sesame seeds, lightly toasted (we love Alison's Pantry)
  • tick 2 spring onions, finely sliced
  • Equipment
  • tick Large resealable bags
  • tick Metal skewers
  • tick Pair with Brancott Chardonnay


  • Step 1.

    To Marinade: To make the marinade mix all ingredients together in a bowl. Season with salt and pepper. Reserve half the marinade for grilling, then spoon the other half into 3 large resealable bags.

  • Step 2.

    Pop prawns, chicken and lamb each into the bag, move around in the marinade, then seal and refrigerate for at least 30 minutes.

  • Step 3.

    To BBQ: Preheat BBQ to 200C.

  • Step 4.

    Thread the prawns, chicken and lamb onto skewers.

  • Step 5.

    Grill on the BBQ for 5-10 minutes, basting with the remaining marinade, and turning halfway. The prawns may cook quicker. When cooked to your liking, remove from grill , garnish with garlic chives, toasted sesame seeds and spring onions.

Chantal Organics Products used

Tamari Soy Sauce
Sesame Oil Toasted

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