Skewered

Spicy Chicken and Shiitake Skewers

Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce.

Serves 4

½ ripe Asian pear, grated, with any juices

2 Tbsp red miso

1 Tbsp tamari or soy sauce

1 tsp sesame oil

3 Tbsp fish sauce

1 tsp chili flakes

2 Tbsp minced garlic

2 Tbsp minced ginger

¾ cups water, divided

2 large boneless skinless chicken breasts chopped into 1.5-x1.5-inch pieces

20 shiitake mushrooms, stems removed

12 – 24 scallions

Olive oil

3 Tbsp rice vinegar

1 Tbsp honey

Fresh cilantro and lime wedges to serve

In a large bowl, combine pear, miso, tamari, sesame oil, fish sauce, chili flakes, garlic, ginger and ¼ cup water. Add the chicken, stir to coat well, and let marinate for at least 3 hours, preferably overnight.

Thread the chicken, interspersed with the mushrooms, on 4 metal skewers. Keep the marinade. (If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes before using.)

Heat a grill to high heat.

Brush the skewers and the scallions with a bit of olive oil, ensuring you coat the mushrooms well.

Grill skewers for 15-18 minutes, rotating occasionally, until chicken is cooked through. Grill the scallions for about 3 minutes until slightly softened and browned.

While skewers are grilling, pour the reserved marinade into a small saucepan and add the remaining ½ cup of water, the rice vinegar, and the honey. Bring to a complete, rolling boil and continue boiling for at least one minute (this must be done to kill any bacteria from the raw chicken), then reduce to a simmer and cook for another 4 – 5 minutes. Remove from heat.

Plate skewers and top with cilantro. Serve with lime wedges, sticky rice, roasted broccolini, and the hot marinade.

Recipe and Photography: Rebecca Wellman