Chicken and eggplant yakitori with cucumber pickle

Name: Chicken and eggplant yakitori with cucumber pickle recipe
Yield: 4
Ingredients: 1 packet (375g) soba noodles; 900g chicken thigh fillets, cut 4cm pieces; 1 eggplant (about 300g), cut into 4cm pieces; 200g teriyaki marinade (from supermarkets and Asian grocers); 2 tbs sunflower oil; 1/4 red cabbage (about 375g), thinly shredded (we used a mandoline); 2 carrots, shredded, to serve; 3 Lebanese cucumbers, thinly sliced; 2 tbs pickled ginger, chopped, plus 1 tbs of pickling liquid; 2 tbs rice wine vinegar

Rate now

Jump to recipe

by Hayden Quinn

Mar 09, 2021

“You could also try thinly sliced beef, fish or pork fillets for this yakitori. In terms of the veg, substitute the eggplant with shiitake mushrooms, which are so good cooked over the barbecue, or sweet baby corn.” – Hayden Quinn.

1 packet (375g) soba noodles
900g chicken thigh fillets, cut 4cm pieces
1 eggplant (about 300g), cut into 4cm pieces
200g teriyaki marinade (from supermarkets and Asian grocers)
2 tbs sunflower oil
1/4 red cabbage (about 375g), thinly shredded (we used a mandoline)
2 carrots, shredded, to serve

Cucumber and ginger pickle

3 Lebanese cucumbers, thinly sliced
2 tbs pickled ginger, chopped, plus 1 tbs of pickling liquid
2 tbs rice wine vinegar

Method

1.

Place a large saucepan of salted water over high heat and bring to the boil. Cook soba noodles according to packet instructions, then drain and refresh under cold running water. Drain again and set aside at room temperature.
2.

Place chicken, eggplant and three- quarters (150g) of the of teriyaki marinade in a bowl. Toss to coat and set aside for 10 minutes, or longer if time permits. Thread alternating pieces of chicken and eggplant onto 8 metal skewers.
3.

Meanwhile, for the cucumber and ginger pickle, place cucumber, ginger, pickling liquid and rice wine vinegar in a bowl. Season with salt flakes and stir to combine. Set aside for 10 minutes, stirring occasionally.
4.

Heat a solid barbecue plate or chargrill pan to medium-high. Lightly grease the pan and brush skewers with sunflower oil. Grill skewers for 8-10 minutes, turning every few minutes, until cooked through. Brush with remaining 50g teriyaki marinade.
5.

To serve, place soba noodles in a serving bowl with cabbage and carrot. Drizzle over half the pickling liquid from cucumbers. Top with cucumber and ginger pickle and serve yakitori skewers alongside.