Chicken, Meat, or Vegetable Yakitori

Preparation info

  • Difficulty


  • Yield:



Appears in


By James Peterson

Published 1991

  • About

Yakitori make savory predinner hors d’oeuvre and can be made with small cubes of meat or chicken, or pieces of vegetables such as peppers, onions, or mushrooms.


boneless chicken breast, cubed or beef steak such as sirloin, cut into ¾-inch (2 cm) cubes or vegetables, cut into cubes or strips 12 oz or 12 oz or 12 oz 350 g or 50 g or 350 g
yakitori sauce 1 cup 250 ml


  1. Marinate the cubes of meat, chicken, or vegetables in the yakitori sauce for 30 minutes.
  2. Thread the cubes on 8 presoaked wooden or metal skewers. If you’re using wooden skewers, be sure the pieces of meat are right up against each other so the wood doesn’t burn. Grill over high heat until lightly browned but not cooked through, about 3 minutes, turning after 1½ minutes.
  3. Brush the skewers with the yakitori sauce or roll the skewers in the sauce on a plate. Grill until almost done, about 2 minutes more, and again coat with sauce. Grill for at least 30 seconds more over high heat and serve.