Yakitori (grilled chicken) is a Japanese type of skewered chicken. It is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and barbecued, usually over charcoal.
Diners ordering yakitori usually have a choice of having it served with salt or with tare sauce, which is generally made up of mirin, sake, soy sauce and sugar. The sauce is applied to the skewered meat and is grilled until delicately cooked. (en.wikipedia.org)
Here are the types of Yakitori:

• hatsu or kokoro, chicken heart
• reb? , liver
• sunagimo , or zuri, chicken gizzard
• tsukune , chicken meatballs
• (tori)kawa , chicken skin, grilled until crispy
• tebasaki , chicken wing
• bonjiri , chicken tail
• shiro ,?chicken small intestines
• ikada (lit. raft), Japanese scallion, with two skewers to prevent rotation
• gy?tan , ox tongue, sliced thinly
• nankotsu , chicken cartilage
• toriniku, all white meat on skewer

How to make Yakitori:
Ingredients

• 2 skinless, boneless chicken breasts
• 2 small leeks
• 2 teaspoons sugar
• 4 Tablespoons soy sauce
• Bamboo skewers, soaked in water for 30 minutes prior to using

Procedure

• Cut chicken into bite-sized chunks.
• Wash leeks, remove the roots, and cut into ¾-inch lengths.
• Slide the chicken and leeks onto bamboo skewers.
• In a bowl, mix the sugar and soy sauce together.
• Spoon a little of this mixture over the chicken skewers.
• Broil for 5 minutes.
• Turn the skewers over, spoon on some more sauce, and cook for 5 more minutes.
• Serve hot and eat with your fingers.

photo credit : recipeasia.co.cc