---
title: Yakitori-Style Chicken & Veggie Skewers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/yakitori-style-chicken-and-veggie-skewers-68f113ca9a6dfb54e982d015
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Sesame
tags:
  - Japanese-Inspired
  - High-Protein
  - Skewer-Recipe
  - Weeknight-Dinner
rating: 4.0
rating_count: 726
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: The yakitori sauce and pickled cucumbers earned lots of praise, though some wanted more sauce or found it mild.
  - theme: Cooking method
    text: Skewers work better on an outdoor grill; stovetop cooking gets very smoky and burns easily.
image: "https://images.recipes.furrysalamander.com/yakitori-style-chicken-veggie-skewers.avif"
---

Soak @wooden skewers{4%unit} in water. Wash and dry all produce. Pat @chicken thighs{2%unit} dry and season with @salt{1%tsp} and @black pepper{1%pinch}. Halve @zucchini{1%unit} lengthwise and slice into ½-inch pieces. Core, deseed, and cut @bell pepper{1%unit} into 1-inch pieces. Trim and thinly slice @scallions{2%unit}, separating whites and greens. Halve and thinly slice @mini cucumber{2%unit} on a slight diagonal. Quarter @lime{1%unit}.

In a #medium bowl{}, combine @rice wine vinegar{1%tbsp}, @sugar{1%tbsp}, and 2 tbsp water until sugar dissolves. Add cucumber slices, cover with #plastic wrap{}, and set aside ~{15%minutes} to pickle.

Rinse @jasmine rice{½%cup} in a fine mesh strainer until water runs clear. Add rice and 1 cup water to a #small pot{}. Bring to a boil, then reduce heat to low, cover, and simmer ~{10%minutes} until tender and water is absorbed. Remove from heat and let stand, covered, ~{5%minutes}.

In a #small bowl{}, whisk together @katsu sauce{2%tbsp}, @sweet soy glaze{2%tbsp}, @cooking oil{1%tbsp}, and juice from half the lime. Set aside.

Thread chicken thighs, bell pepper, zucchini, and scallion whites onto drained skewers, alternating ingredients. Reserve scallion greens for garnish.

Heat a #large pan{} over medium-high heat. Add a light drizzle of oil and cook skewers, turning occasionally, until chicken is cooked through and veggies are charred ~{8%minutes}. Transfer to a plate and brush generously with reserved yakitori glaze.

Fluff rice with a fork and divide between bowls. Top with chicken skewers, quick-pickled cucumbers (drained), reserved scallion greens, and @sesame seeds{1%tsp}. Serve with remaining lime wedges.