Japanese chicken gizzard shish kebab

Type of second courses Ingredients

For 600 g of chicken stomachs:

turnip onion - 1 pc.,

soy sauce - 6 tbsp. spoons,

lemon juice - 1/3 cup,

sugar - 3 teaspoons

garlic - 2 cloves,

olive oil - 3 tbsp. spoons,

bulgarian pepper - 3 pcs. different color,

ground black pepper - to taste.

Cooking method

Rinse and clean chicken stomachs. Make shallow cuts in the form of a lattice along the protruding part and edges.

Peel the onion and garlic, finely chop and put together with the prepared stomachs in a deep bowl, add soy sauce, lemon juice, olive oil, sugar and black pepper, stir, close the lid and leave to marinate warm for 20-30 minutes.

Wash the bell peppers, remove the core with seeds, cut into pieces of the same size, convenient for stringing on skewers.

String the whole stomachs on wooden skewers, 3 pieces each, alternating with pieces of green, red and yellow bell peppers.

Fry on the grill until tender.


This dish belongs to Japanese cuisine and is called in Japanese Sunagimono Kushiyaki.