Japanese Skewered Chicken

In a pan, bring soy sauce, sherry, sake and sugar to a boil and reduce to a syrupy marinade. Cut the chicken fillet into pieces of approx. 2 1/2 cm. Place the chopsticks in cold water. Cleaning the forest onions. Scent and clean pepper. Cut the spring onion and bell pepper into pieces of approx. 2 1/2 cm. Clean the lemon and cut into wedges. To each stick 3 pieces of chicken alternated by stringing onions and paprika.

Cover skewers with marinade and roast lightly browned and roasted on the barbecue for about 10 minutes. Sprinkle with pepper and serve with lemon wedges and sharp mustard. Tasty with cold (Japanese) beer.