Yakitori chicken and eggplant skewers

Sticky and flavourful, this delicious Japanese-inspired recipe uses budget-friendly chicken thighs. A surefire hit at the dinner table!

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Sticky and flavourful, this delicious Japanese-inspired recipe is a budget friendly family favourite that'll soon be a staple of your repertoire


  • 1/3 cup soy sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon rice vinegar
  • 2 tablespoon ginger, finely grated
  • 2 clove garlic cloves, crushed
  • 4 chicken thigh fillets, cut into strips
  • 1 eggplant, cut into 2.5cm pieces
  • 8 bamboo skewers, soaked in water for 15 minutes to prevent burning during cooking
  • 2 carrots, shredded
  • 270 gram packet soba noodles
  • 3 spring onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted


  • 1
    In a small saucepan, combine soy, sugar, vinegar, ginger and garlic. Bring to the boil, stirring, on high. Reduce heat to low and simmer for 10 minutes.
  • 2
    Reserve ¼ cup sauce and cool. Toss chicken and eggplant in remaining sauce. Thread chicken strips and eggplant pieces separately onto skewers so you have four of each.
  • 3
    Preheat a char-grill pan or barbecue grill on medium. Brush skewers with oil. Char-grill for 3-4 minutes on all sides, brushing with sauce.
  • 4
    Boil carrots and noodles for 3-4 minutes until tender. Drain and toss with onion. Top noodles with skewers, drizzle with reserved sauce and sprinkle with seeds to serve.