Gingered beef and teriyaki chicken skewers

For the beef, cut across the grain into rectangles – 3cm x 8cm or thereabouts, from the thickest parts of the schnitzel. The grain should run across your rectangle, not the length of. Keep extra off-cuts of meat. Place in a resealable bag. For the chicken, cut each thigh into 4-6 strips. Place in another resealable bag.

Mix the oil, tamari, mirin, sake and sugar together in a small bowl. Pour half the marinade into the bag with the chicken and massage it into the meat.

Add the ginger and lemon juice to the remaining marinade, mix, then pour it into the beef bag. Massage. Put to one side for at least 30 minutes while you prepare the condiments.

In small bowls and/or jugs, place cabbage, ginger, extra soy sauce and a little chilli powder mixed with salt.

Thread meat onto the end of each skewer, flattening and spreading the meat out as you go to ensure even cooking. Lightly brush each meat skewer with the remaining marinade before cooking.

Cook the chicken skewers ahead of the beef by 5 minutes on a medium grill, turning only once the grill graciously gives them up. When they are cooked to a golden brown on one side, this will happen – turn them before this and they might stick to your grill! Baste a few times during cooking with leftover marinade if you like.

Once the meat is cooked, sprinkle the beef with sesame seeds and the chicken with kelp flakes or salt. Pile onto plates, then serve with cabbage and the condiments.