This is a common and simple method of serving yakitori, which may allow you to focus on the flavor of the skewered ingredients instead of the sauce. Sprinkle sea salt over the skewers before cooking. Squeeze lemon juice over them as well, or serve a lemon wedge at the end of each skewer for the diners to squeeze themselves. In Japan, many kinds of chicken meat are commonly cooked and served as yakitori, including organs such as hearts, livers, and gizzards. Elsewhere, you may need to ask a local butcher whether these parts are available. These organs can be skewered as normal, but may require shorter grilling times:  Grill hearts for only a few minutes, until brown but not yet dry and crusty.  Cook gizzards until no trace of red or pink remains at the surface, but no longer. The inside will be red, firm, and crunchy.  Livers can be eaten when the insides are still soft and dark pink. Almost any meat can be chopped into bite sized pieces and skewered for yakitori. From a chicken alone, Japanese restaurants may serve the tail, skin, and cartilage from multiple places, among other yakitori dishes. Try making meatballs or pieces of beef or pork yakitori-style. While "yakitori" literally means "grilled chicken" and usually focuses on the meat and sauce, almost any firm, bite-sized cut of an ingredient can be skewered and grilled. Asparagus wrapped in bacon, extra-firm or deep-fried tofu, and bell peppers are all commonly cooked this way in Japan, and are sometimes referred to as yakitori.

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Write a summary of the previous text in Indonesian:
Gunakan garam laut dan lemon daripada menggunakan saus. Gunakan organ tubuh ayam. Coba gunakan daging lain. Ketahui bahan-bahan lain yang dapat digunakan.