Chicken skewers, kebabs, kebobs.
But I never force or recreate recipes to make them with less ingredients.
They are just great as they are.
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Like my mums homemadeTeriyaki Sauce Marinade.
A real Japanese recipe, its only got 3 ingredients (I get water for free!).
And thats the way it issupposedto be made.
The key is finding a combination of ingredients that come together to create magic.
Amazing food that doesnt taste flat, or like it is missing something when you taste it.
Its a) too thin to create a good glaze and b) flat tasting.
It needs an extra edge either in the marinade or Id have to make a separate sauce.
I chose the easy route give the marinade more oomph.
And I feel theres a pretty good glaze on these skewers, what do you think?
Which is why Ive ended up with 5 ingredients in this glaze instead of just 3.
Totally worth it!!
Ive used sriracha in this recipe but honestly, it’s possible for you to barely taste the spice.
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I use it for a very mild spiciness but more for the tang.
Its summer here in Sydney and these are PERFECT for a midweek grill out!
And its really delicious used with beef, pork and fish too!
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Nagi x
