Lucis Tavern Skewers

“Tastes like a chocobo turd.”

Libertus Ostium, Kingsglaive

You’ll need wooden skewers for this recipe. Make sure to soak them in water for at least 30 minutes before grilling.


  • 2 cups mirin
  • 2 cups soy sauce
  • 1 cup dry sake
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon freshly ground black pepper
  • 6 large garlic cloves, peeled and halved
  • 1 tablespoon grated ginger (about 3 square inches)
  • 16 large scallions, cut into 1″ pieces
  • 1 pint cherry tomatoes
  • 2 pounds skinless, boneless chicken thighs, cut into 1½” cubes


Mix mirin, soy sauce, sake, sugar, pepper, garlic, ginger, green parts of the scallions, and 1 cup water in a medium saucepan. Bring to a boil and reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours.

Thread white parts of the scallions, cherry tomatoes, and chicken tightly onto skewers. Grill over medium-high direct heat for 3 to 4 minutes per side until well browned on all sides, brushing with sauce every 30 seconds until a glaze forms. Transfer skewers to platter, drizzle with remaining sauce, and serve immediately, preferably with a cold beer.