Yakitori with raspberry confit with litchis


  • 600 g of chicken (thighs, if possible, or breast)


  • Cut the chicken into 2 cm cubes.
  • Marinate the chicken in a bowl with the Raspberry confit. Regularly stir.
  • Put for at least 2 hours in the fridge.
  • Skewer the chicken cubes.
  • Grill / barbecue the skewers for 5 minutes or put them 10 minutes in a preheated oven (180°C).
  • Serve the yakitori.