We do a lot of Yakatori with the chicken parts from the chickens I get from my farmer friend. I got two last week and am do for another two this weekend.
My friend is very good in making sure each chicken has a neck, liver, heart and Gizzard. Along with the part that goes over the fence last, strips from the thighs or breasts, I thread them on wooden skewers along with veggies and grill. The sauces are a standard Japanese three part mix, vinegar, shoyu, sugar and I add grated ginger. In watching UTube vids from Japan, it appears to me that the sauce is brushed on while cooking or added after with no marination. I also make a curry dip with curry powder, sour cream and salt. Hot mustard or other type chile condiments rounds out the usual sauces.
I rarely do Thai with peanut sauce, no help there except to say add fish sauce and cilantro.
Coriander is for kabobs.
I do a lot of ground lamb kabobs and the flavors range from Turkish, to Pakistani and Afgan. Usually garbanzo bean flour is added as a binder.
Utube is your friend here.
I save videos that show what I want to prepare.
Lately Chapli Kabobs have caught my eye and the method to make them. Basically hamburger patty shape but loaded with spices, fried in oil. I add fresh pomegranate seeds.
-Richard