@magdalensalgado020: 🍢🔥 Japanese Yakitori Charcoal Grill Skewers 🍢🧄🌶️ Ingredients: 🍢 🍢 Your choice of mains (chicken gizzard & heart — the star of the skewer) 🌿 Veggies for skewers: broccoli & cauliflower 🧄 5–6 garlic cloves, minced 🧅 1 onion, sliced 🌶️ soy sauce, mirin & sugar (marinade base) 🫒 3 tbsp cooking oil 🍶 2 tbsp light soy sauce 🍯 1 tbsp oyster sauce (optional) 🧂 Pinch of salt & sugar 🍺 A splash of cooking wine (for meats) ✨ ras el hanout spice (for sprinkling) 🍡 Bamboo skewers (soak in water first to prevent burning) 🍺 Serve with: cucumber & yogurt dip Instructions: 👨‍🍳 Cut all your ingredients into evenly sized pieces. Marinate with soy sauce, mirin, sugar, garlic, ginger & sesame oil for 15 minutes to let the flavors sink in — veggies can go straight onto the skewers. Thread everything onto soaked bamboo skewers, alternating mains and broccoli & cauliflower for color and extra flavor, about 7 pieces per skewer. Build a charcoal fire and wait until you have a bed of glowing, even embers. Lay the skewers on the grill — slow cook over low heat, and keep flipping as they cook for about 8-11 minutes total. Brush with oil and seasonings constantly, and when they start sizzling and dripping, shower them with ras el hanout spice — the aroma will hit you instantly. Grill until the mains are golden and cooked through, and the veggies are tender with a little char. Take a bite while they're hot — crispy outside, juicy inside, smoky with that unmistakable fire-kissed flavor, perfect with cucumber & yogurt dip on the side. 😋🔥🍢

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