Rainbo Food For Freedom are passionate about bringing healthy, colourful food to Britain’s street, they believe that street food should be tasty, nutritious and good for you .


Chicken yakitori skewers

800g chicken thighs (skinned and diced)

150 g ginger

5 cloves of garlic

1Ž2 bunch of spring onions

200 ml mirin

1 tablespoons salt

60 ml soy sauce

Pickle brine and red cabbage

80 ml Sarsons Pickling Malt Vinegar

80 ml water

50 ml mirin

100 g honey

100 g salt

1 clove of garlic

50 g ginger

1 tablespoon chilli flakes (optional)

1/2 head red cabbage

Coriander sauce

100 g coriander

1/2 tablespoon rice vinegar

25 ml water

100 ml olive oil

1/2 clove of garlic

A pinch chilli flakes (optional)

A pinch of salt (to taste)

Ginger dressing

1/2 clove of garlic

12.5 g ginger

25 ml mirin

90 ml soy sauce

40 ml rice vinegar


2 Carrots

1/4 head red cabbage

1/4 head white cabbage

50 g toasted sesame seeds


Make the pickle brine two days before. Peel the ginger, and then blend together with the garlic and chilli flakes. Add to a saucepan with all other ingredients, and put on a medium heat until it comes to a rolling boil. Take off the heat and allow 24 hours to cool completely. Grate 1/2 head of red cabbage, add to the cooled brine and place in fridge. Use from 24 hours up until 2 weeks, for a richer more flavor layered pickle.

Marinade the chicken for 24 hours, before skewering and grilling. Soak skewers for 40 minutes beforehand to avoid burning (if wooden).

For the dressing, peel all the ginger, and blend together the ginger and garlic with the mirin until it turns into a paste. Add the other ingredients. This can be prepared a day before serving to infuse with greater flavour.

Grate the carrots and cabbage, and dress with dressing and toasted sesame seeds 15 minutes before serving to allow to marinate and take on the fresh flavours of the dressing.

In a blender, blend coriander, garlic, vinegar, and water. Slowly add olive oil. Tip into a bowl and add salt and chilli flakes to taste before giving this a good mix.

Grill the chicken skewers on a hot charcoal grill for 6 minutes each side, or until cooked through, or alternatively in an electric grill oven at 180 degrees celsius, for five minutes on each side, or until cooked through.

Serve the chicken skewers over a bed of the refreshing slaw, with the pickles and coriander sauce on the side for a perfect, healthy, delicious summer lunch with friends.