Yakitori is chicken stuck on bamboo skewers and
grilled. Pretty basic stuff, and easy to make.
Get some boneless, skinless chicken breasts and some
ginger salad dressing/marinade. Cut the meat into
fairly thin strips. Put some marinade in a sandwich
bag, put the strips in, and shake it around. Or put
the marinade in a plate and dunk the strips there. Whichever
you do, let 'em sit for as long as you want to marinade
them. Then skewer them on some short (6 inch) bamboo
skewers and grill them. I use my George Foreman grill.
You don't need to stick with chicken. I've done the
same thing with beef, using wafer steak and substituting
some General Tso's glaze for the ginger sauce. I can't
call it yakitori because it's not tori (bird; in this
context chicken) and yakiniku is already taken by a
Korean barbecue dish. But we have vegetarian bacon,
so I guess we can have beef yakitori. So I'm calling
it that after all. So there. Oh, and I've used strips
of pork chop without any sauce or anything, and they
came out surprisingly tender and tasty.