Welcome to Skewer It

Grilling Yakitori Chicken Thigh (momo)

Click here for an Animoto Slide Show   Skewer It.

Welcome to skewer it!  I want to share easy and healthy recipes.  Keeping the recipes simple allows us to enjoy the natural flavors of the meats and vegetables.  Simply adding good sea salt is a great way to bring out the best flavors.

This is a menu blog for grilling with skewers.  My personal experience comes from a particular type of skewer cuisine known as Japanese yakitori, which I plan to share with you.  Other than yakitori inspired cuisine, I hope to add other styles such as satay, kushiyaki, and kebobs to this menu blog.

Skewer Chicken Thighs grilled just right

42 Responses to “Welcome to Skewer It”

  1. Wow, they look soooo good!!!
    Is there a special kind of charcoal for Yakitori?
    Your coal looks different

  2. I guess they must be a relative of the Indonesian Satay… look very meaty and yum!

  3. おじゃまします!


    • ありがとう!私が作っているタレは美味しいですがやっぱり塩のほうが焼き鳥に合います。塩の方がビールがおいしいです。

  4. Chieko in NJ Says:

    Great looking blog. Looking forward to finding great recipes. Is Tsukune on the way?

  5. gastrogeek Says:

    how brilliant – I adore yakitori when it’s done properly, your’s is oishiso!

  6. when’s “dii’s” opening dude?

  7. Hey looks good man!
    That doesn’t look like a standard grill though. Did you make that yourself?

  8. Mmmmmm! I love skewered food! Some of the best food in Korea is skewered stuff you get from street vendors! Looking forward to your recipes!

  9. Where do I get the coal from? And the grill is from where?
    Looks sooo delicious….You should bring in some samples =)!!!

  10. K.Hirayama Says:

    I wanna eat your Yakitori.
    Here’s that recipe I talked about Today + some of my recipe.

    1) Buta kushi Ginger Parmesan
    Pork Belly meat + Spanish Onion + Thin Sliced Garlic+ Salt & Pepper -> Grilled -> Sprinkle Parmesan Cheese & Minced Beni Shoga (Or Minced Sushi Shoga)->GOOD. Try!

    2) Korean Daikon Tare
    Korean Red Paste + Daikon Oroshi (Fine-Minced White Radish) + Ponzu (or Soy Source+ Clementain Juice + Lime Juice)
    This Tare’s good for any Shio-Plane cooked Yakitori.

    3) Cabbage Dressing
    In my home town, Fukuoka, you get lightly pickled cabbage/ or salada cabbage with Yakitori all the time. Here is the dressing recipe
    (Rice Vinegar + Brawn Sugar + Little Bit of Sake/ or Shocyu + Soy Source + any citrus juice: ie lime or lemon, Kabosu is the best)
    You can Marinade Cabbage in here for a night (becomes like Sour Krauts) or you just can use this tare as dressing.
    By the way, Yakitori + Sour Kraut is good for the substitute.

    4) Mini- Fillet Minion
    Diced Beef Fillet Bacon rapped and Skewed.
    Eat this with Horse Raddish,,,,.

    Happy Skewing!

  11. Dear Friend!
    Greetings from Shizuoka, Japan!
    Thank you so much for visiting and leaving a comment on my blog!
    I will link all my yakitori postings to your blog for a start!
    When did you start your blog and how far do you plan to expand it?
    Feel free to borrow any pics or articles on my blog as it is for sharing!
    Looking forward to talking to you very soon!
    Best regards,

    (in case WordPress takes you to my Fantasy Novel Blog!)

  12. Ok, so now you have Luna in the act. Pretty good! I will have to try the bacon wrap and the apple sauce. Keep experimenting and when you go to Japan bring back some new ideas for the rest of us.

  13. Chieko in NJ Says:

    Hi. I buy a lot of chicken gizzards、my cat’ favorite and her staple food. How would you prepare gizzards for Yakitori, I mean for human consumption? With her permission I may want to try some. (I also buy chicken hearts, Hatsu, to mix with chopped gizzards and livers but they are not that tempting. )

    • Hi! Now we’re getting to the good stuff. Your cat has good taste! It isn’t that healthy, but definitely tasty. The key to these types of foods is freshness. I don’t buy hearts, liver, or gizzards from large grocery stores. I usually find them in smaller European type stores. I’m not sure what’s in your area. After freshness, size is important. If the heart, gizzard and liver are too small it is difficult to trim them. And trimming them does make a difference. You have inspired me to make these now. My next posts will be hatsu, tsunagimo, and liver. Oh, liver is probably my favorite of all yakitori. The perfect way to make them is with salt and the center rare. Stay tuned…

      • Chieko in NJ Says:

        OK, I will stay tuned. I normally do not care for giblets but they do smell good when being boiled. No I do not have a goumet butcher around. Yes, I am aware giblets are not known as a health food even for a cat, but she (one of my two cats) would rather die of hunger than eats normal canned cat food.

    • P.S. I didn’t forget about the tsukune…

  14. Chieko in NJ Says:


  15. Andrew S Says:

    Nice cooking Skewer it last weekend!
    The chicken was excellent as usual, and I was really happy to eat the tasty tsukune! It’s been a really long time since I’ve eaten tsukune, so that was a real treat!

    The bacon and okura was a really powerful combination, so I hope you cook that one again soon =c)

    Rock on!

  16. I saw your comment on my bbq blog and thought I’d stop by and check out your site. I love your bbq niche.

  17. D San, Great site and I would love to learn more about yakitori. Cook some for me again sometime.

  18. It looks so good! I am so surprise you are still cooking Yakitori!!! I really miss Yakitori, Tsukune… etc, my Japanese food. You make me miss my home town “Fujishiro”, Japan!

  19. I finally got the time to chime in on your site great job.

  20. Want to buy the grill. Please get back to me asap.

  21. We’re gearing up for another yakitori and sake tasting next month. I’ll got some details for you.

  22. robot.farmer Says:

    Great looking site and grill. I can’t wait to get mine.

    Thanks for putting this site together, can’t wait to see more.

  23. Hi Mr. D. I just noticed that you have added the long-waited Tukune recipe. I will definitely try it when I find ground chicken breast next time. Ground chicken is not that common here in NJ. I may have to use Turkey instead. Many thanks.

  24. Hi Mr. D. I found v. good-looking ground chicken in Target yesterday so naturally I tried your Tsukune recipe tonight. The tsukunes were very good, worth venturing BBQ in the 25F backyard,,, joking! I broiled them in my cozy little kitchen. I never tried the “first deep fry, then grill” technique, which is a wonderful tip for crisp outside, juicy inside tsukune. I covered them with tare gravy (water, soy sauce, sugar) .

    A question: Have you tried using chicken bone meal? There is a good Yakitori restaurant, more like a hole in the wall, in Geneva, Switzerland, where I used live and now my husband lives, and they add bone meal (ground nankotsu) in Tsukune. It gives a sort of definition in their texture.

    Thanks for the nice recipe! Chieko, NJ

    • Hello Chieko,

      BBQ’n in the snow is fun!
      Yes, I have tried tsukune with nankotsu. We simply called it Nankotsu Tsukune. It was so good and so popular. We can’t find it here in Chicago either. The nankotsu comes from the joint between the chicken thigh and leg, so you could get some if you wanted to cut them up yourself.
      Please let me know the name of the yakitori place in Geneva.


  25. Good morning Darry san.

    It is 16F outside, another perfect day for BBQ!

    Regarding nankotsu, my best bet may be to wait until next Christmas and use the part from the turkey skeleton.

    Here it is. I was pleasantly surprised with Sumo’s high rating. It was new when we found it in mid-1990’s.


    • About Sumo again. One comment with only two stars is about the cost performance. In Geneva, you don’t and can’t go for that. Everything, from a box of tissue to renting an apartment, is soooo expensive there. Despite that, I hope some day you and N san will visit Geneva, if not yet, and try Sumo. Chieko

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