Chefs' Recipes

Yakitori Yurippi's zucchini skewers

Make these simple zucchini skewers the next time you're planning a gathering.

By Jessica Brook
  • 5 mins preparation
  • 5 mins cooking
  • Makes 10
  • Print
Zucchini skewers
Coated in a sweet miso glaze and grilled on a hibachi, Yakitori Yurippi's zucchini skewers are an excellent side dish or appetiser that your dinner party guests will love.


  • 2 zucchini (250gm each), cut into 2cm rounds
  • Miso glaze, for brushing (see miso glaze)
  • Pickled cucumber, to serve
Miso glaze:
  • 50 ml sake
  • 50 ml mirin
  • 100 gm caster sugar
  • 200 gm aka (red) miso


  • 1
    Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
  • 2
    Meanwhile, thread 2 pieces of zucchini onto bamboo skewers (soak skewers for 30 minutes in water to minimise burning).
  • 3
    Grill, turning frequently until starting to colour (2-3 minutes). Brush with miso glaze; grill for a further 1 minute or until charred. Serve brushed with extra miso glaze and pickled cucumber on the side.
Miso glaze
  • 4
    Combine sake, mirin and caster sugar in a small saucepan over low heat. Cook, stirring occasionally, until sugar dissolves (3-5 minutes). Transfer to a bowl with miso and stir to combine. Cool, then store in an airtight container in the fridge for up to 2 months.