Chicken-pepper yakitori

Soak the skewers for 5 minutes in cold water. In the meantime, reduce the soy sauce, the ginger syrup and the sherry in a saucepan, reduce to a high heat in 2 minutes and season with the pepper. Cut the chicken into cubes of 3 cm. Remove seeds and seeds from the peppers and cut the peppers into 3 cm pieces. Thread the chicken and peppers alternately on the skewers.

Preheat the grill to the highest setting. Pour 2 tablespoons of the cooked sauce into a bowl. Roll the skewers through the rest of the sauce. Place them on a grid and place them 10 cm under the grill. Place a container at the bottom of the grill to collect the leakage. Roast the chicken-pepper skewers in approx. 10 minutes brown and done, turn twice in the middle. Put them on a plate and pour the reserved sauce over it. Serve hot or cold.