Rating: 4.57 stars
255 Ratings
  • 5 star values: 176
  • 4 star values: 57
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3

This marinade is delicious with beef, but is great with pork or chicken too. You will need to adjust the cooking time depending upon the meat or poultry you use for the skewers.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.

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  • Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.

  • Preheat grill for high heat, and position grate 5 inches from coals.

  • Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

Nutrition Facts

367 calories; protein 24.4g; carbohydrates 10.8g; fat 25g; cholesterol 76mg; sodium 1865.7mg. Full Nutrition
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Reviews (188)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2005
One of my family's favorite dishes! My mother is Japanese, and her recipe is almost identical. She uses red wine vinegar in place of lemon juice. We also add about 1/2 cup water to dillute the saltiness of the soy sauce. Another variation is using 1/4 cup teriyaki sauce with 1/4 cup soy sauce. Traditional yakatori is sliced thin and threaded onto skewers. The meat is easily sliced when partially frozen. I make this dish for lots of parties and potlucks. It's always the first to go. Read More
(173)

Most helpful critical review

Rating: 3 stars
07/24/2011
I lived in Japan for four years. Chicken on a stick is yakitori. The marinade has an interesting flavor. Read More
(7)
255 Ratings
  • 5 star values: 176
  • 4 star values: 57
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
11/08/2005
One of my family's favorite dishes! My mother is Japanese, and her recipe is almost identical. She uses red wine vinegar in place of lemon juice. We also add about 1/2 cup water to dillute the saltiness of the soy sauce. Another variation is using 1/4 cup teriyaki sauce with 1/4 cup soy sauce. Traditional yakatori is sliced thin and threaded onto skewers. The meat is easily sliced when partially frozen. I make this dish for lots of parties and potlucks. It's always the first to go. Read More
(173)
Rating: 5 stars
07/23/2003
This is one of the very BEST marinades we have had. The only thing different I did was use sesame oil in place of the vegetable oil. WOW!! I would give this more than 5 stars. Hubby said you can't get anything better than this at any restaurant. Read More
(127)
Rating: 5 stars
07/23/2003
Great marinade! Almost as good as my mom's! I didn't bother to cube or skewer just 6 whole steaks. I laid in a glass 9x13 dish and poured the marinade over all flipping occassionlly. You can always tell a good marinade by seeing how much steak sauce my family uses with the steak. Tonight very little was used b/c the flavor was great! Highly recommend this recipe. Thanks Rayna! Read More
(65)
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Rating: 5 stars
07/23/2003
I love to entertain, and this recipe is always a hit. These are always the first to disappear from the table.I use half sesame oil and half vegetable oil. The sesame oil adds a little more of the oriental flavor.I also do these with chicken breast strips that I have pounded flat with a meat mallet. Yummy! Thanks for sharing, Rayna. Read More
(39)
Rating: 5 stars
11/19/2005
Mmmmmmmmmmmm! I just got through eating this with my family and it was a HUGE hit! The only thing I changed was that I used fresh grated ginger in the marinade and I sliced the meat into thin strips and threaded it onto the skewers. I can't wait to try this with chicken and pork! THANK YOU! Read More
(28)
Rating: 5 stars
04/01/2003
This is a GREAT marinade! Make sure you use light soy sauce otherwise it is too salty. Even with using light soy sauce I was worried because the marinade tasted really salty but I worried for nothing. I marinated my meat (london broil cut into cubes) for 3-1/2 hours and then put the meat onto skewers and broiled. It was so delicious! I will definitely be making this again! Cheers to the cook!! Addition to original post: 1/4/03 I just tried this marinade on chicken and it turned out really great! Read More
(26)
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Rating: 5 stars
08/13/2005
so yummy- we made this for a short-notice BBQ with a couple of friends as an alternative to burgers and dogs- really easy and so much more impressive. made it again for a birthday party and was a big hit then too. we used half sesame and half regular oil and substituted the white sugar with brown. we tried it on chicken and sirloin and it was great with both. this is a new favorite with our families and we'll definitley make it frequently in the future! Read More
(18)
Rating: 5 stars
06/07/2011
Wonderful just wonderful! I used chuck meat and it came out so tender and tasty. With the leftover marinade I boiled it for 5 minutes. Then added more soy sauce (light) brown sugar chili paste pepper water and red wine vinegar to my liking and boiled it another minute. Then added some paste make with water and cornstarch to thicken. Served it with grilled onion red & green bell peppers and steamed rice - BETTER than a restaurant!!!! Read More
(17)
Rating: 5 stars
07/25/2011
Yakitori cacciatore. Beef or chicken. Who cares!!!!! If it's good that's all the matters & this IS. Read More
(16)
Rating: 3 stars
07/24/2011
I lived in Japan for four years. Chicken on a stick is yakitori. The marinade has an interesting flavor. Read More
(7)