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Japanese in origin and meaning ‘grilled chicken’, yakitori is made with pieces of chicken, sometimes interspersed with leek or spring onion, which are basted in a marinade and grilled over charcoals. Although chicken flesh is the mainstay of yakitori, other parts of the chicken may also be used, including the skin, wings and liver, or other ingredients such as beef tongue and ginkgo nuts. The food is served on skewers, often in pairs, and may be sprinkled with shichimi, a Japanese spice mix. Yakitori are served at yakitoriya, small street stands or restaurants.