Yakitori is a traditional Japanese skewered chicken dish. It is usually made from several bite-sized pieces of chicken meat, skewered on a bamboo skewer and barbecued.

Here’s a yakitori recipe that’s only 1 point for each kebab!

Weight Watchers Chicken Yakitori Kebabs recipe
Makes 30 kebabs

Ingredients

500 g skinless chicken breasts, cut into 2 cm cubes
4 large spring onions, cut across into 30 pieces
1 large green capsicum, seeded and cut into 30 small cubes

For the marinade
3 tablespoons Japanese soy sauce
1 garlic clove, crushed
2 teaspoons clear honey
1 tablespoon fresh ginger, finely chopped
1 tablespoon sesame oil
3 tablespoons sake or dry sherry
Preparation
1. Place the soy sauce, sake or sherry, garlic, honey, sesame oil and ginger in a shallow dish and stir together to mix.
2. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight.
3. Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 minutes (to prevent them from burning on the barbecue).
4. Thread about 2 pieces of chicken onto the skewers, alternating with one piece of spring onion and one of capsicum, threaded widthways.
5. Grill the kebabs for about 10-15 minutes (or until cooked through), turning from time to time and brushing with the marinade.

Weight Watchers Points for one kebab: 1
Nutritional information for one kebab: 29 calories, 0.7g fat, 0.2g fiber
Source Weight Watchers Recipes and Cocktails Recipe

This is an interesting way to prepare shrimp. Wontons are a type of dumplings commonly found in Chinese cuisine.

Weight Watchers Shrimp Wontons with Green Onion Dipping Sauce recipe
Makes 24 wontons

Ingredients

24 large shell-on shrimp (20 to 24 per lb.)
24 square wonton wrappers
3 tablespoons finely chopped green onions
24 sprigs fresh cilantro, leaves and tender stems
1/3 cup coarsely chopped fresh cilantro
vegetable oil (for frying)
2 tablespoons toasted sesame oil
4 tablespoons minced fresh ginger
1 tablespoon lemon zest
1 cup low sodium soy sauce
2 tablespoons orange marmalade
3 tablespoons lemon juice
1/4 cup orange juice

Preparation
1. In a large bowl, whisk together 1/2 cup soy sauce, the chopped cilantro, 2 teaspoons ginger, 1 tablespoon sesame oil and the lemon zest.
2. Peel the shrimp (leaving tails on) and devein. Add to the soy mixture and marinate, covered, for about 15 to 20 minutes at room temperature.
3. Drain the shrimp in a colander, spread out on paper towels, and pat dry.
4. Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375° F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging the shrimp lengthwise so that the tails extend beyond the wrapper. Fold the wrapper edge opposite the tail over the shrimp.
5. Brush the far edge of the wrapper with water and, starting with the near edge, roll the wrapper loosely around the shrimp, forming a package. Press seam firmly to seal.
6. Preheat the oven to 200° F and put a shallow rack in a baking pan. When the oil reaches 375° F, fry the wontons in several batches (so as not to crowd them), flipping midway through cooking, until they turn medium golden brown (about 1 1/2 to 2 minutes). If the shrimp begins to brown too quickly, reduce the temperature.
7. Lift the shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
8. In a small bowl, whisk together the orange and lemon juices, 2 teaspoons ginger, 1/2 cup soy sauce, 1 tablespoon sesame oil, marmalade and green onions.
9. Serve the wontons hot, with the dipping sauce on the side.

Weight Watchers Points for one wonton: 1
Nutritional information for one wonton: 51 calories, 1.4g fat, 0.4g fiber
Source Weight Watchers Recipes