Teriyaki skewer mix

Ingredients

4 portion(s)

For prawn skewers:

4 
prawns (with head on)

For beef skewers:

1 bunch
green asparagus
200 g
roast beef

For scallop skewers:

1 
zucchini
8 
scallops
Nutritional facts (per portion): 668 kJ  /  158 kcal
3.2 g Fat
24.5 g Protein
7.3 g Carbohydrates

Preparation

Step 1

Cut each prawn vertically and open the belly, remove the veins. Skewer whole prawns and grill. Brush with Kikkoman Teriyaki BBQ-Sauce with Honey to finish.

Step 2

Cut off tough ends of asparagus, peel and precook. Cut into 4 cm pieces. Slice roast beef into 15 g slices, wrap with foil and flatten more with meat tenderizer. Wrap pieces of asparagus with meat slices and skewer. Roast on grill and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.

Step 3

Cut zucchini into vertical thin slices (use a peeler). Wrap each scallop with zucchini slices and skewer. Fry skewers in frying pan on both sides and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Recipe-ID: 172

Recipe as PDF

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Cut each prawn vertically and open the belly, remove the veins. Skewer whole prawns and grill. Brush with Kikkoman Teriyaki BBQ-Sauce with Honey to finish.

Cut off tough ends of asparagus, peel and precook. Cut into 4 cm pieces. Slice roast beef into 15 g slices, wrap with foil and flatten more with meat tenderizer. Wrap pieces of asparagus with meat slices and skewer. Roast on grill and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.

Cut zucchini into vertical thin slices (use a peeler). Wrap each scallop with zucchini slices and skewer. Fry skewers in frying pan on both sides and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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