Yakitori is most commonly cooked on a grill, especially a charcoal one. While waiting for your grill to heat up, as described in the section on preparing the skewers, brush each chunk of food with yakitori sauce. Place them on the hot grill in an area with strong, even heat. Turn every two to three minutes, brushing more sauce onto the chicken and scallions each time. They are ready to eat once golden brown on all sides, usually within several minutes. While you won't arrive at the same flavor as charcoal-grilled yakitori, an oven broiler cooks meat much like a grill does. Grease the grate of a broiler tray with oil to prevent sticking, and line the bottom of the pan with aluminum foil to catch spills and reflect heat. Lay the skewers on top of the grate, place the tray at the highest level of the oven, and broil for six minutes on a high broiler setting. Brush the sauce on both sides after this point, then continue to cook for 3–4 minutes or until the sauce is dark and caramelized. Oily, fried flavors are not common in yakitori, so add only a very thin layer to your frying pan. Once a drop of water spatters when it hits the oil, add the skewered meat and cook at medium heat for about five minutes on each side, or until it is brown and cooked through. Whichever cooking method you chose, yakitori pairs well with a sprinkle of toasted sesame, and a garnish of the finely chopped dark green scallion leaves left over from earlier. Provide additional yakitori sauce for pouring or dipping, from a container that did not come into contact with raw meat (or with a brush that contacted raw meat.)

TL;DR in Indonesian:
Panggang di atas pemanggang untuk cara yang tradisional. Selain itu, Anda dapat memanggang di dalam oven untuk hasil yang serupa. Gunakan wajan penggorengan untuk alternatif lainnya. Hidangkan yakitori.