Archive for yakitori

Sweet and Sour Pork Skewers

Posted in Pork Recipes with tags , , on September 19, 2010 by Skewer It

Difficulty 3

These skewers are easy to make and pleasantly refreshing to eat. 


  • 2 ~3 boneless pork chops around ¾ inches thick (makes 6 ~10 skewers)
  • Package of cherry tomatoes
  • Sweet and Sour sauce
  • 6 inch bamboo skewers
  • Coarse sea salt


  • Pre-soak skewers
  • Trim pork chops as desired
  • Cut pork chops into ¾ inch wide strips
  • Cut each strip into ¾ inch long pieces
  • Wash tomatoes thoroughly
  • Skewer 2 ~ 3 small odd size pieces of pork chop
  • Skewer one tomato through the stem end.  If the tomato is very oblong shaped, skewer through the short side
  • Skewer another piece of pork chop then another tomato and so on until the skewer is full
  • Grill until pork chop is a nice golden brown and then flip over until other side is well seared
  • Place skewer on serving plate when finished grilling and pour sweet and sour sauce over top of skewers

Key Points:

  • Tomatoes may burn before pork is done, so flip skewers a few times if necessary
  • Be sure to test one of the skewers to make sure the pork is done – you should be able to know what color they are when fully cooked after a few trials


Posted in Equipment and Other Tips with tags , , , on June 5, 2010 by Skewer It

What is Yakitori?  And why is it great?

Yakitori may sound a little exotic the first few times you hear it, but after eating it a couple of times you’ll realize it is just good old bbq chicken on skewers.  Yakitori, literally barbecued chicken on skewers, is great in several different ways.

  • 1. Super easy to eat
    Having yakitori means you don’t have to get your fingers all dirty and you don’t need to worry about a knife and fork.  With skewers at your outdoor BBQ, you don’t have to keep track of your eating utensils or find a hard surface to set your paper plate on to cut your chicken.  You can easily eat it standing or sitting.


  • 2. Grilling is way easy
    Yakitori allows you to focus on smaller chunks of meat at a time and chunks of meat that are consistently sized so they will cook more evenly.  You can place skewers on the grill, flip them and when they are done cooking you can simply hand them over to your friends without ever having to use tongs or a fork.  You will need your tongs for the coals, so don’t be too quick to throw them out. 


  • 3. Chicken tastes way better
    Yakitori makes chicken, taste better because the meat is cut into consistent bite size pieces.  This means that each and every bite will capture all the textures and flavors.  Each bite can be seared the way you like.  Each bite will be lightly salted or dipped in just the right amount of teriyaki sauce.  The inside of the chicken will all be juicy and tender.  Barbecuing whole chicken breasts or thighs, for example often leaves the outside slightly over cooked in order to make sure the center is properly cooked.  The outside is also where all the seasons are.  You usually end up with very different tasting bites depending on whether you eat from the outside or the inside of the chicken breast or chicken thigh.  Yakitori makes every bite taste more consistent and more the way you want them.


  • 4.  Yakitori is extremely popular in Japan.  You can find a yakitori pub around practically every corner in major cities such as Tokyo or Osaka.  You may even find that it is more common than sushi.  In grocery stores you can find pre-cooked yakitori that you can bring home and simply warm up for your party.


  • 5.  Yakitori is fun to grill, a little challenging to prepare, very inexpensive, and a wonderfully delicious and healthy way to barbecue!


Questions about yakitori and skewering are very welcome!

Yakitori Order from Furin

Skewer Grill Conversion

Posted in Equipment and Other Tips with tags , , , , on May 22, 2010 by Skewer It

Difficulty 3

Make your charcoal grill bamboo skewer friendly for less than 10 bucks.  It’s an easy and affordable way to grill all kinds of skewered foods like yakitori and satay.


  • 6 patio bricks (2x4x6 inches), any color you like – about 50 cents each
  • 2 iron rods of iron rebar (1/2inch diameter x 18 inch long) – about 2 dollars each
  • 1 wire brush – about 5 dollars
  • 1 charcoal grill – hopefully you already have one


  • Place two bricks on the very bottom charcoal rack – this will serve to hold in heat as well as catch burning coals that fall through the grate
  • Place the top grill rack back on so that it is covering the two bricks bellow – hopefully you don’t mind placing burning coals on the food grill rack
  • Arrange the remaining bricks in a box shape over the two bricks on the bottom rack
    Place hot coals in the brick box on top of the food grill rack
  • Use wire brush to thoroughly remove all the rust and debris from the rebar rods
  • Place rebar rods across brick box and thoroughly heat for at least 10 minutes before grilling skewers

Key Points:

  • You can easily add more bricks to make more skewer grilling space – just make sure you have enough space inside your grill
  • When you are skewering the food, try to keep a little extra space open at the top of the skewer because the skewers need to rest on the round shape of rebar rod – if the food is skewered right to the very tip of the skewer the skewers will have a higher chance of slipping off the rebar and into the coals
  • Make the brick box as close to the edge of the grill as possible to prevent heat from coming out the side you are grilling from – this will protect your fingers from getting burnt
  • Charcoal can be lit directly in the brick box, or in a charcoal chimney

Shrimp Skewers

Posted in Seafood Recipes with tags , , , on May 14, 2010 by Skewer It

Difficulty 1


  • A few cups of peeled shrimp (makes 4~5 skewers)
  • Fresh lemon or lime
  • Coarse sea salt
  • 6 inch bamboo skewers


  • make sure shrimp are thoroughly thawed
  • skewer shrimp through tail side then head side
  • salt as desired
  • add lemon or lime juice as desired while grilling
  • grill until shrimp turn slight brown at edges

Key Points:

  • try to make sure shrimps are as balanced as possible on the skewers

Chicken Gizzard Skewers

Posted in Chicken Recipes with tags , , , , on May 3, 2010 by Skewer It

Difficulty 4


  • 1/2 pound of fresh chicken gizzards
  • coarse sea salt
  • 6 inch bamboo skewers


  • soak skewers in water for about 10 minutes
  • wash gizzards thoroughly in cool water
  • cut away the thick membrane and the white shinny skin from the meat.
  • skewer the gizzard meat in a consistent direction (Instructional Video –  you tube)
  • salt as desired
  • grill until outer edge is golden brown

Key Points:

  • cutting the skin is the most difficult, so be careful not to cut yourself
  • make sure to find the freshest gizzards and free-range if possible

Apple Sauce

Posted in Recipes with tags , , , , , on April 4, 2010 by Skewer It

Difficulty 2


  • 1 apple
  • 3 tablespoons of sugar
  • 1 tablespoon of water


  • Peel and core the apple
  • Grate ½ of the apple
  • Chop other half of apple into very fine pieces
  • Mix all ingredients, including grated and chopped apple into microwavable bowl
  • Microwave on high for 2 ~3 minutes until apples are completely cooked
  • Once sauce is cool it is ready to serve

Asparagus Bacon Wrap Skewers

Posted in Recipes with tags , , , , , on April 3, 2010 by Skewer It

Difficulty 3


  • 4 pieces of asparagus (makes 2 skewers)
  • 4 slices of bacon
  • 6 inch bamboo skewers
  • Coarse sea salt


  • Cut at least 1 inch off the root end of the asparagus
  • Place two pieces of asparagus along side each other and cut into 3 pieces as shown in the picture below
  • Wrap each individual piece of asparagus with bacon
  • Skewer the asparagus while making sure the bacon ends are secured by the skewer and by being sandwiched between another piece of aspargus
  • Salt as desired and grill until bacon is sizzling brown (youtube video)

Key Points:

  • Make sure to wrap the bacon tightly around the asparagus
  • Try to use freshly cut smoked bacon from your local deli, it should be less greasy and easier to work with
  • Be careful of flames cause by the bacon grease when grilling


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