Mixed grill with UMAMI BBQ Rubs
Three skewers, three rubs: chicken with Miso BBQ Rub, pork with Tonkatsu BBQ Rub and prawns with Ponzu BBQ Rub.
- Type
- Recipe · Meat
- Prep
- 30 min
- Cooking
- 15 min
- Resting
- 30 minutes
- Serves
- 4 people
Ingredients
- 400 g boneless chicken thighs
- 400 g pork collar (coppa)
- 12 peeled king prawns
- 1½ tbsp UMAMI Miso BBQ Rub
- 1½ tbsp UMAMI Tonkatsu BBQ Rub
- 1 tbsp UMAMI Ponzu BBQ Rub
- 3 tbsp vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
Method
- 01
Cut the chicken and pork into 3 cm cubes.
- 02
In three separate bowls, coat each with a tablespoon of oil: the chicken with the Miso BBQ Rub, the pork with the Tonkatsu BBQ Rub, the king prawns with the Ponzu BBQ Rub.
- 03
Leave to take on the flavour in the fridge for 15–30 minutes: 30 minutes for the meat, 15 for the prawns.
- 04
Thread onto the skewers, one ingredient per skewer.
- 05
Grill over a medium-high heat: chicken and pork for 10–12 minutes, prawns for 3–4 minutes, turning often.
