In Japanese cuisine, the cooking technique called Yakitori, is most commonly used with chicken. The process of marinating, skewering and grilling can easily be adapted to vegetables as well. Indeed, grilling the marinated vegetables, really brings out their flavours. Finally, basting with the remaining marinade really makes this side dish supurb.
Yakitori grilled vegetables compliment many Asian dishes such as:
- Teriyaki beef skewers
- Salmon with Szechuan Peanut Sauce
- Wagyu Beef Steak
- Thai Grilled Shrimp
- Thai Grilled Chicken with Peanut Sauce

Yakitori vs Kushiyaki grilling
In Japanese cuisine, yakitori (焼き鳥) actually means grilled (yaki) chicken (tori). The more general term used for foods grilled on skewers, called kushi, is kushiyaki (串焼き). However, the Japanese tend to use the two terms interchangeably. Outside of Japan, the more familiar yakitori style of cooking is commonly used for any grilled meats or vegetables.
Of course, certain vegetables work better than others. Generally, softer, fleshier ones are the better choice. These include: eggplant, zucchini, mushrooms, onions, bell peppers, and cherry tomatoes. The larger vegetables should be cut into roughly 1 ½ to two-inch cubes. As for tomatoes and other smaller items, just leave them whole.
Variations of grilled vegetables are also popular in other world cuisines. While the ingredients and seasonings are slightly different, the cooking method is fairly similar. So, go ahead and borrow from the Thai, Greek, Brazillian, South African or American barbecue cuisines. You’ll find the yakitori technique adapts beautifully to a number of vegetable combinations.
Japanese vegetable medley
- Oyster mushrooms
- Red onions
- Shishito peppers
Western vegetable medley
- Red and green bell peppers
- Spanish onions
- Common white or brown mushrooms
- Cherry tomatoes
Mediterranian Vegetable Medley
- Eggplant
- Zucchini
- Red, yellow or orange bell peppers
- Spanish onions

Yakitori – Grilled Vegetables
Equipment
- 4 bamboo skewers (12-inch)
Ingredients
Marinade
- 1 tbsp soy sauce
- 1 tbsp mirin (Japanese rice wine)
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- ¼ tsp black pepper fresh ground
Vegetables
- 2 green bell peppers seeded
- 1 spanish onion
- 8 mushrooms medium size
Instructions
- Soak the bamboo skewers in water for about 30 minutes.
- Blend the marinade ingredients in a large mixing bowl.
- Cut up the peppers into roughly ½-inch pieces.
- Use medium-sized mushrooms and just keep them whole.
- For the onions, after peeling, separate the layers then cut them about the same size as the peppers.
- Toss the vegie medley into the mixing bowl with the marinade blend. Allow to marinate at least 10 minutes.
- Thread the vegies onto pre-soaked bamboo skewers.
- Heat the grill to medium (about 350℉). Oil or apply cooking spray to the grill cooking surface.
- Grill for about 8-12 minutes, turning to lightly sear each side. Baste during cooking with the reserved marinade. Remove from the grill when the vegatables are tender and sllightly singed.
Notes
Serve with rice and grilled vegetables. Garnish with sliced green onions and sesame seeds.
Nutrition
Per serving Calories: 94kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Fiber: 2g | Sugar: 4g | Iron:0.5mgDid you make this recipe?
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