Inihaw/grilled - Filipino Bbq Kebab Recipe

Prepare meat and skewers

If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent burning. Cut pork shoulder and chicken thighs into uniform 1-inch cubes so they cook evenly. Pat the meat dry with paper towels and lightly season with 1/4 tsp salt and 1/4 tsp pepper (reserve additional pepper from marinade if desired).

Thread meat onto skewers, alternating pork and chicken pieces for variety. Leave about 1/2 inch of space at each end of the skewer for handling and ensure pieces are snug but not compressed so heat can circulate.

Mix marinade

In a medium bowl, whisk together 3 tbs soy sauce, 3 tbs banana ketchup, 2 tbs brown sugar, 2 tbs calamansi juice, 4 minced garlic cloves, 1/4 cup grated onion, 2 tbs annatto oil, 1 tsp fish sauce, 1/2 tsp ground black pepper, and 2 tbs water until sugar dissolves and mixture is smooth.

Reserve about 1/4 cup of the marinade in a separate bowl for basting (do not reuse marinade that has been in contact with raw meat unless boiled). Place the meat cubes in a large zip-top bag or shallow dish, pour remaining marinade over meat, massage to coat, remove excess air or cover, and refrigerate for at least 2 hours and up to overnight. For best flavor, marinate 4–8 hours.

Combine basting sauce

In a small saucepan combine 1/2 cup banana ketchup, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs calamansi or lime juice, 1 minced garlic clove, and 2 tbs water. Stir over medium-low heat until sugar dissolves and sauce is warm. Simmer 2–3 minutes to meld flavors, then remove from heat and let cool slightly. Use this sauce for brushing during the last minutes of grilling or serve extra as a dipping sauce.

Prepare grill

Preheat grill to medium-high (about 375–425°F / 190–220°C). If using charcoal, let coals reach even medium heat with a light layer of ash. Clean grate and oil lightly with a paper towel dipped in cooking oil held with tongs to prevent sticking.

Grill kebabs

Place skewers on the grill over direct heat. Grill for 3–4 minutes per side, rotating every 3–4 minutes so all sides get even color. Total cook time will be about 10–14 minutes depending on heat and meat thickness. During the last 4 minutes of cooking, brush liberally with reserved marinade first and then with the prepared basting sauce (if using). Turn frequently while basting so sugars don't burn. Internal temperature for pork should reach 145°F (63°C) and for chicken 165°F (74°C).

Remove skewers from grill and let rest for 3–4 minutes. Sprinkle toasted sesame seeds and chopped spring onion over kebabs, and serve with calamansi or lime wedges and remaining basting sauce on the side.