Japanese skewers with black olives
Ingredients
For
4
personnes
- 500g minced chicken
- 100g of black olives from France
- 2 egg yolks
- 3 tablespoons of mild-flavoured olive oil
- 4 tablespoons of breadcrumbs
- 1 tablespoon of cornflour
- 1 tablespoon of fresh ginger
- 4 tablespoons of soya sauce
- Wooden skewers
For the sauce:
- 10 cl of soya sauce
- 1 tablespoon of mild-flavoured olive oil
- 1 tablespoon of caster sugar
- 1 tablespoon of mirin or teriyaki sauce
Tip
For the olives in these Japanese skewers, we recommend Nyons black olives PDO, Nice olives PDO, black olives from the Vallée des Baux-de-Provence PDO (Lucques variety), Cailletier, Grossane, Tanche, …
Instructions
- Mix together the minced chicken, the pitted and chopped black olives, the egg yolks, 3 tablespoons of soya sauce, 2 tablespoons of mild-flavoured olive oil, the ginger, followed by the cornflour and breadcrumbs.
- Use your fingers to shape 24 oval-shaped balls. Then place them in the fridge for about 30 minutes. Next, assemble the skewers.
- Next, brush the skewers with 1 tablespoon of soya sauce and 1 tablespoon of mild-flavoured olive oil. Cook on the barbecue or on a griddle, turning them regularly (for about 15 to 20 minutes).
- Finally, prepare the sauce by mixing all the ingredients together. Then serve the skewers with the sauce and some rice.
Tip
For the olives in these Japanese skewers, we recommend Nyons black olives PDO, Nice olives PDO, black olives from the Vallée des Baux-de-Provence PDO (Lucques variety), Cailletier, Grossane, Tanche, …
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