Grilling Recipes from Chef Devin Alexander

yakitori beef skewers

Riley Hallead

3. Japanese Grill

What to Serve:

  • Yakitori Beef Skewers (See Recipe)
  • Grilled Shishito Peppers or Grilled Veggie Skewers
  • Steamed brown rice
  • Chili Garlic Sauce (should you’re like me and love so as to add kick to your Asian dishes)

Yakitori Beef Skewers

The literal translation of yakitori is “grilled chook”, so you may typically see this Japanese dish constituted of varied components of hen (thighs, breast, livers and even pores and skin), although many Japanese American variations of yakitori are made with different kinds of meat moreover hen. I like utilizing floor beef — formed into tiny patties that you simply skewer — as a result of it is really easy (no trimming required), and I can combine up the meat combination prematurely and grill off the skewers once I’m able to serve them.

If yow will discover 6-inch skewers, I might suggest utilizing them, as they’ll look extra like genuine Japanese skewers served in lots of Americanized Japanese eating places. If you cannot, they’re going to be simply as scrumptious on skewers of any dimension!


  • 1 pound 96% lean floor beef, ideally grass fed
  • 1 teaspoon contemporary minced garlic
  • 1 teaspoon contemporary minced ginger
  • 2 teaspoons finely chopped inexperienced onion
  • 1 tablespoon + 1 teaspoon all-natural, low-sodium soy sauce
  • Sea salt, to style
  • Agave-sweetened or honey-sweetened all-natural Japanese dressing (ensure that it is comparatively low in fats, energy and sodium; I used Comply with Your Coronary heart’s Natural Creamy Miso Ginger Dressing), elective*


Soak eight picket skewers in water for at the very least 30 minutes.

Preheat a grill to excessive warmth.

Add the meat, garlic, ginger, inexperienced onion and soy sauce to a medium bowl. Combine nicely to mix. Season with salt.

Divide the combination into eight equal parts. Take one portion of the meat and form it round a skewer, flattening the meat so it is about 1-1/2 inches huge and covers about 5 inches of size of the skewer. Place the completed skewer on a dinner plate. Repeat with the remaining meat combination and skewers. Switch the plate to the freezer and let the skewers sit about 10 minutes.

Grill the skewers for 2-Three minutes per aspect, or till the meat is cooked via and not pink. Divide the yakitori amongst four serving plates, and serve alongside the dressing for dipping, if desired. Serve instantly.

Makes four servings. Every (2 skewer) serving has 135 energy, 23g protein, <1g carbohydrates (hint sugar), 5g fats, 2g saturated fats, 60mg ldl cholesterol, hint fiber, 196mg sodium

*Watch out to not overdo the dressing or the dipping. Every tablespoon of my advised dressing provides 40 energy, 3.5g fats and 120mg of sodium, including no protein or fiber.

Reprinted from: The Largest Loser Flavors of the World Cookbook by Devin Alexander (c) 2011 by Common Studios Licensing LLLP. The Largest Loser (TM ) and NBC Studios Inc., and Reveille LLC. Permission granted by Rodale, Inc.

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