Cut chicken into 3 cm cubes and spring onion into 3 cm pieces; thread alternately onto eight skewers.

Ingredients

• 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 180 gOnions, spring or scallions (includes tops and bulb), raw
• 8 gSalt, table

Method

1. Cut chicken into 3 cm cubes and spring onion into 3 cm pieces; thread alternately onto eight skewers.
2. Sprinkle skewers evenly on all sides with 6 g salt and place on a rack over a tray.
3. Grill at 230 °C for 8 minutes, turn and grill another 7–8 minutes.
4. Scatter with remaining 2 g salt; the largest piece must reach 74 °C. Serve at once as shio skewers, not tare.