Fire & Grill · Filipino
Filipino Street Barbecue Skewers
Sold on every street corner in Manila, these sweet, garlicky skewers get their signature flavor from a marinade of soy, calamansi, banana ketchup and lemon-lime soda. Pork and chicken share the grill and are basted again and again until sticky and charred.
Test kitchen note: Save some marinade before adding the meat and simmer it with a spoon of oil. That becomes the baste that builds the glossy finish.
Method 6 steps
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Whisk the soy sauce, banana ketchup, soda, calamansi juice, sugar, garlic and pepper. Set aside 1/2 cup for basting.
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Divide the rest between two bowls, add the pork to one and the chicken to the other, and marinate overnight in the fridge.
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Simmer the reserved marinade with the oil for 5 minutes until slightly thickened.
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Soak bamboo skewers, then thread 4 or 5 pieces of meat onto each one.
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Grill over medium coals for 15 to 20 minutes, turning and basting every few minutes until the meat is cooked through and glazed.
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Pile the skewers on a platter and serve with steamed rice and a little vinegar dip if you like.
That is the whole pie. Enjoy every slice.
Pairs well with
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