Because I had said "I want to eat delicious yakitori!", I picked up this Yakitori Shop technique from a friend at a bar-b-que.
This is easy to do at home, and enhances your home made yakitori.

The important thing is to alter between skin and meat when skewering the kebobs. This makes it juicy.
The texture really changes when you cut the skin into pieces instead of using it uncut.
It's important to keep turning the kabob when cooking so it doesn't burn. You can also try grilling in aluminum foil. Recipe by papikun