Yakitori, a popular Japanese street food, has taken the world by storm with its flavorful and addictive grilled skewers. But what makes it so special? The combination of tender, juicy meat or vegetables, marinated in a sweet and savory sauce, and then grilled to perfection on skewers. In this article, we’ll explore 20 mouthwatering yakitori recipes that will elevate your grilling game and satisfy your cravings. From classic chicken yakitori with teriyaki glaze to spicy garlic pork belly and beyond, these recipes offer something for everyone. Whether you’re a seasoned grill master or just starting out, get ready to fire up the grill and indulge in the rich flavors of Japan.
Classic Chicken Yakitori with Teriyaki Glaze
A popular Japanese street food, yakitori is a flavorful and easy-to-make dish that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup teriyaki glaze (see below)
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tbsp brown sugar
– 2 tsp grated ginger
– 1 tsp garlic, minced
– Sesame seeds and chopped scallions for garnish
Teriyaki Glaze:
– 1/2 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tbsp brown sugar
– 2 tsp grated ginger
– 1 tsp garlic, minced
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki glaze ingredients until smooth. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours.
3. Grill chicken for 5-7 minutes per side, or until cooked through.
4. Brush with remaining teriyaki glaze during the last minute of grilling.
5. Garnish with sesame seeds and chopped scallions. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Garlic Chicken Yakitori Skewers
Transform your outdoor gatherings with this mouthwatering recipe that combines the flavors of Japan and Mexico! These Spicy Garlic Chicken Yakitori Skewers are easy to make, packed with protein, and bursting with flavor.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon sriracha
– 1 teaspoon sesame oil
– 1/2 teaspoon ground ginger
– 1/4 teaspoon red pepper flakes (optional)
– 10-12 bamboo skewers
– Salt and black pepper, to taste
– Green onions and toasted sesame seeds for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, honey, sriracha, sesame oil, ginger, and red pepper flakes (if using).
3. Add chicken pieces to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes.
4. Thread chicken, garlic, and any remaining marinade onto skewers, leaving a small space between each piece.
5. Season with salt and black pepper.
6. Grill skewers for 8-10 minutes per side, or until cooked through.
7. Garnish with green onions and toasted sesame seeds.
Cooking Time: 15-20 minutes
Pork Belly Yakitori with Sweet Soy Glaze
Get ready to elevate your grill game with this sweet and savory twist on traditional yakitori. Pork belly’s rich flavor pairs perfectly with the sticky, caramel-like glaze.
Ingredients:
– 1 pound pork belly, sliced into 1-inch pieces
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Add pork belly pieces and marinate for at least 30 minutes or overnight.
3. Remove pork from marinade, letting excess liquid drip off.
4. Grill pork belly for 5-7 minutes per side, or until caramelized and cooked through.
5. Meanwhile, mix glaze ingredients in a small saucepan and simmer over low heat until thickened, about 10 minutes.
6. Brush glaze onto pork during last minute of grilling.
7. Garnish with sesame seeds and chopped green onions. Serve immediately.
Cooking Time: 15-20 minutes
Scallion and Chicken Yakitori with Ponzu Sauce
Elevate your grilling game with this Japanese-inspired skewer recipe, featuring marinated chicken, scallions, and a tangy ponzu sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp brown sugar
– 2 tsp grated ginger
– 2 scallions, thinly sliced
– Ponzu Sauce (see below)
– Wooden skewers, soaked in water for at least 30 minutes
Ponzu Sauce:
– 1/2 cup soy sauce
– 1/4 cup freshly squeezed lime juice
– 2 tbsp mirin (sweet Japanese cooking wine)
– 1 tsp grated ginger
Instructions:
1. In a large bowl, whisk together chicken marinade ingredients. Add the chicken and let marinate for at least 30 minutes or overnight.
2. Preheat grill to medium-high heat. Thread chicken, scallions, and any remaining marinade onto skewers.
3. Grill skewers for 8-10 minutes, turning occasionally, until cooked through.
4. Serve with Ponzu Sauce for dipping.
Cooking Time: 15-20 minutes
Grilled Shrimp Yakitori with Yuzu Kosho
Grilled Shrimp Yakitori with Yuzu Kosho Recipe
Succulent shrimp skewers infused with the bright, citrusy flavor of yuzu and spicy kick of kosho.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup yuzu juice
– 2 tablespoons kosho paste (or substitute with gochugaru and yuzu zest)
– 2 tablespoons soy sauce
– 2 tablespoons sake or dry white wine
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together yuzu juice, kosho paste, soy sauce, sake, brown sugar, garlic, and ginger.
3. Add the shrimp to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread the marinated shrimp onto the bamboo skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes per side, or until the shrimp are pink and cooked through.
6. Serve immediately with additional yuzu juice and kosho paste for added flavor.
Cooking Time: 16-20 minutes
Beef Yakitori with Miso Marinade
Experience the rich flavors of Japan with this simple and delicious beef yakitori recipe, featuring a savory miso marinade.
Ingredients:
– 1 pound beef skewers (such as ribeye or sirloin)
– 1/2 cup miso paste
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons rice vinegar
– Sesame oil and green onions for serving (optional)
Instructions:
1. In a blender or food processor, combine miso paste, soy sauce, sake, brown sugar, garlic, and ginger. Blend until smooth.
2. Place the beef skewers in a large ziplock bag or shallow dish. Pour the marinade over the beef, turning to coat evenly.
3. Refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
5. Grill the beef for 2-3 minutes per side, or until cooked to your desired level of doneness.
6. Serve hot with a drizzle of sesame oil and green onions, if desired.
Cooking Time: 15-20 minutes
Chicken Meatball Yakitori with Tare Sauce
Experience the bold flavors of Japan with this innovative twist on traditional yakitori, featuring chicken meatballs and a tangy tare sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tsp soy sauce
– 1 tsp sake (or dry white wine)
– 1/4 cup chopped scallions
– 1/4 cup tare sauce (see below for recipe)
– Skewers, soaked in water
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine chicken, breadcrumbs, Parmesan cheese, egg, soy sauce, and sake. Mix well with hands until just combined.
3. Divide mixture into 8-10 portions and shape each portion into a meatball.
4. Thread meatballs onto skewers, leaving a small space between each.
5. Grill skewers for 6-7 minutes per side, or until cooked through.
6. Serve with tare sauce (see below) and garnish with chopped scallions.
Tare Sauce:
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp sugar
– 2 tbsp rice vinegar
Combine all ingredients in a bowl. Whisk until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 12-15 minutes
Quail Egg and Bacon Yakitori Skewers
Elevate your skewer game with this unique fusion of Japanese-inspired flavors and indulgent quail eggs.
Ingredients:
– 12-16 quail eggs, hard-boiled and halved
– 6 slices of bacon, cut into 1-inch pieces
– 1/4 cup Yakitori-style sauce (see note)
– 10-12 bamboo skewers
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Thread quail egg halves and bacon pieces onto each skewer, leaving a small space between each piece.
3. Brush the Yakitori-style sauce evenly over the skewers.
4. Grill skewers for 8-10 minutes, turning occasionally, until eggs are slightly charred and bacon is crispy.
5. Garnish with fresh cilantro leaves. Serve immediately.
Cooking Time: 8-10 minutes
Note: For Yakitori-style sauce, combine 1/2 cup soy sauce, 1/4 cup sake, 2 tablespoons mirin, and 1 tablespoon sugar in a bowl. Whisk until smooth. You can adjust the sweetness level to your liking.
Vegetable Yakitori with Shiitake and Bell Peppers
Savor the flavors of Japan with this easy-to-make Vegetable Yakitori recipe, featuring tender shiitake mushrooms and crunchy bell peppers.
Ingredients:
– 1 cup shiitake mushrooms, sliced
– 2 bell peppers (any color), cut into bite-sized pieces
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking sake)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 10-12 yakitori skewers or bamboo sticks
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together oil, garlic, soy sauce, sake, mirin, and ginger.
3. Add sliced mushrooms and bell peppers to the marinade; toss to coat.
4. Thread 3-4 pieces of marinated vegetables onto each skewer.
5. Brush grill or grill pan with additional oil if needed.
6. Grill yakitori for 8-10 minutes per side, or until vegetables are tender and slightly charred.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Chicken Liver Yakitori with Ginger Scallion Sauce
Elevate your skewer game with this unique and flavorful Japanese-inspired dish, combining tender chicken liver with a zesty ginger scallion sauce.
Ingredients:
– 1 pound boneless, skinless chicken livers
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped scallions (green onions)
– 10-12 bamboo skewers
– Vegetable oil for brushing
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together soy sauce, sake, brown sugar, garlic, and ginger. Add chicken livers and marinate for at least 30 minutes.
3. Thread chicken liver pieces onto skewers, leaving a small space between each piece.
4. Brush skewers with vegetable oil and season with salt.
5. Grill skewers for 8-10 minutes, turning occasionally, or until cooked through.
6. Meanwhile, mix chopped scallions with a squeeze of fresh lime juice (optional).
7. Serve chicken liver yakitori with ginger scallion sauce spooned over the top.
Cooking Time: 15-20 minutes
Salmon Yakitori with Honey Soy Glaze
Elevate your grilling game with this sweet and savory Japanese-inspired dish, featuring tender salmon yakitori glazed with a honey soy reduction.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup yakitori sauce (or teriyaki sauce)
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp sake or dry white wine
– 2 tbsp vegetable oil
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together yakitori sauce, honey, soy sauce, and sake.
3. Brush both sides of the salmon fillets with the glaze mixture.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. During the last minute of grilling, brush the remaining glaze on the salmon.
6. Garnish with sesame seeds and chopped green onions.
7. Serve immediately.
Cooking Time: 12-15 minutes
Lamb Yakitori with Rosemary and Garlic
This Japanese-inspired skewer recipe combines tender lamb, fragrant rosemary, and pungent garlic for a flavorful and savory treat.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and rosemary.
3. Add lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove lamb from refrigerator and let it sit at room temperature for 15 minutes before grilling.
5. Thread lamb cubes onto skewers, leaving a small space between each piece.
6. Grill skewers for 8-10 minutes per side, or until lamb reaches desired doneness.
7. Serve hot with soy sauce (if using) and garnish with additional rosemary if desired.
Cooking Time: 15-20 minutes
Chicken Thigh Yakitori with Sesame Seeds
Transform your ordinary chicken into an extraordinary dish with this simple recipe for Chicken Thigh Yakitori with Sesame Seeds. The sweet and savory combination of soy sauce, sake, and mirin will leave you craving more!
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 2 tablespoons sesame seeds
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, sake, mirin, garlic, and sesame oil.
2. Add the chicken thighs and marinate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat.
4. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
5. Sprinkle sesame seeds on top of the chicken during the last minute of cooking.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Tofu Yakitori with Spicy Miso Glaze
Get ready to elevate your vegan game with this Japanese-inspired street food classic, now featuring crispy tofu skewers smothered in a spicy miso glaze.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized cubes
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons rice vinegar
– 2 tablespoons brown sugar
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– 1/4 cup spicy miso paste (see note)
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake, rice vinegar, brown sugar, ginger, and sesame oil. Add the tofu cubes and marinate for at least 30 minutes.
3. Thread 4-5 tofu cubes onto each skewer.
4. Grill the skewers for 3-4 minutes per side, or until golden brown.
5. In a small saucepan, combine spicy miso paste and 2 tablespoons of water. Whisk until smooth.
6. Brush the miso glaze over the grilled skewers during the last minute of cooking.
Cooking Time: 15-20 minutes
Chicken Skin Yakitori Crispy and Savory
A twist on the classic Japanese yakitori skewers, this recipe uses crispy chicken skin to add a satisfying crunch to your meal.
Ingredients:
– 1 pound chicken skin, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup cornstarch
– Vegetable oil for frying
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, sake, brown sugar, rice vinegar, and grated ginger.
2. Add the chicken skin pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Remove the chicken skin from the marinade, allowing any excess to drip off.
5. Fry the chicken skin pieces in batches until crispy and golden brown, about 3-5 minutes per batch.
6. Drain the fried chicken skin on paper towels. Sprinkle with cornstarch and toss to coat.
7. Serve hot and garnish with sesame seeds and chopped scallions if desired.
Cooking Time: About 30 minutes
Pineapple and Pork Yakitori Skewers
Transform your BBQ game with these sweet and savory skewers, combining juicy pork with caramelized pineapple.
Ingredients:
– 1 lb pork tenderloin, cut into 1-inch pieces
– 1 cup pineapple chunks
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together soy sauce, brown sugar, vegetable oil, garlic, and ginger.
3. Add pork pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Thread 2-3 pork pieces, followed by 1-2 pineapple chunks onto each skewer.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally, until pork is cooked through and pineapple is caramelized.
Cooking Time: 8-10 minutes
Zucchini and Eggplant Yakitori with Shichimi
Discover the vibrant flavors of Japan with this simple yet flavorful recipe, combining tender zucchini and eggplant skewers with a spicy kick from shichimi togarashi.
Ingredients:
– 1 medium zucchini, cut into 1-inch pieces
– 2 medium eggplants, cut into 1-inch pieces
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 2 teaspoons shichimi togarashi (Japanese chili powder blend)
– 1 tablespoon sesame oil
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake, mirin, and shichimi togarashi.
3. Add zucchini and eggplant pieces to the marinade, tossing to coat. Let sit for at least 30 minutes.
4. Thread marinated vegetables onto skewers, leaving a small space between each piece.
5. Brush sesame oil on both sides of the skewers.
6. Grill skewers for 8-10 minutes per side, or until tender and slightly charred.
7. Season with salt and pepper to taste.
Cooking Time: 16-20 minutes
Duck Breast Yakitori with Hoisin Glaze
Experience the sweet and savory fusion of Japanese-inspired flavors with this easy-to-make duck breast yakitori recipe, elevated by a sticky hoisin glaze.
Ingredients:
– 4 duck breasts (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup hoisin glaze (store-bought or homemade)
– Sesame seeds and green onions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake, brown sugar, rice vinegar, vegetable oil, garlic, and ginger.
3. Add duck breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove duck from marinade, letting any excess liquid drip off.
5. Grill duck breasts for 3-4 minutes per side, or until cooked through.
6. Brush with hoisin glaze during last minute of grilling.
7. Garnish with sesame seeds and green onions.
8. Serve immediately.
Cooking Time: 12-15 minutes
Chicken Heart Yakitori with Garlic Butter
Get ready to tantalize your taste buds with this mouthwatering recipe that combines the rich flavor of chicken hearts with the pungency of garlic butter. Perfect for adventurous eaters and those looking to try something new, this yakitori-style dish is a game-changer.
Ingredients:
– 4-6 chicken hearts
– 1/2 cup garlic butter (see below)
– 1/4 cup soy sauce
– 1/4 cup sake or mirin
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 cup chopped green onions for garnish
Garlic Butter:
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake/mirin, brown sugar, rice vinegar, and sesame oil.
3. Add chicken hearts and marinate for at least 30 minutes.
4. Grill chicken hearts for 5-7 minutes per side, or until cooked through.
5. Serve with garlic butter drizzled on top and garnished with green onions.
Cooking Time: 15-20 minutes
Scallop Yakitori with Citrus Soy Drizzle
Elevate your yakitori game with this flavorful and refreshing scallop dish, perfect for a light and zesty meal.
Ingredients:
– 12-15 large scallops
– 1/2 cup yakitori sauce (or store-bought)
– 1/4 cup soy sauce
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, orange juice, honey, ginger, and red pepper flakes (if using).
3. Thread scallops onto bamboo skewers, leaving a small space between each piece.
4. Brush yakitori sauce on both sides of the scallops.
5. Grill skewers for 2-3 minutes per side, or until scallops are opaque and cooked through.
6. Drizzle Citrus Soy mixture over grilled scallops during last minute of cooking.
7. Garnish with sesame seeds and chopped scallions.
8. Serve immediately.
Cooking Time: 10-12 minutes
Summary
Get ready to fire up your grill and try out these mouthwatering yakitori recipes! From classic chicken with teriyaki glaze to spicy garlic skewers, pork belly with sweet soy glaze, and even vegetable and tofu options, there’s something for every taste. You’ll also find unique twists like quail egg and bacon, chicken meatball, and pineapple and pork skewers. And don’t forget the seafood lovers – grilled shrimp and scallop yakitori are sure to impress. Whether you’re a seasoned grill master or just looking for new ideas, these 20 delicious recipes will keep you coming back for more.
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