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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.