![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggumdGUHALwG794fg_cUDuh4sy9o_rsMaKy1hpW8cTqCd4luc_BVmfPjf-SgM6oAzTaemlqds6YQz7jOdcxuDOKdaM713aCKO4hlU0h3mBuKhDPJuIyRnIsEs0auSYIMwSYnJ6ovLoaTri/s320/Various+415.jpg)
We did it again and it was another big hit.
I marinated the chicken with the curry-soy sauce based sauce overnight, and made the skewers (yakitori). You can find the full recipe on my previous entry.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various407-1.jpg)
The savory aroma of the soy sauce cooked over the mesquite charcoal, combined with the exotic cumin seeds and curry character makes this dish so irresistible!
I also kept the marinade sauce in the shallow rectangular pan, so that I could dip the skewers in the sauce as I grill them.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various423.jpg)
We served the yakitori with the brown rice cooked with Kamado-san (double-lid rice cooker donabe). When I have the leftover chicken and brown rice, it's also great to make the Yakitori Don (yakitori rice bowl)!