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Filipino Grilled Skewers 3

Serves 4 to 6 Appetizer meat, Appetizers

Filipino Grilled Skewers 3

Filipino Grilled Skewers 3 is a beloved staple at home tables, where the heart of the dish lies in its simplicity and the joy of sharing. This version captures the essence of home cooking, where a generous hand with salt and fat is key, and the skewers are a familiar presence at casual gatherings. It's a dish that’s often prepared without fuss, embodying the relaxed spirit of Filipino home dining.

The skewers are a celebration of tender lamb cubes, marinated with cumin and olive oil, then grilled to perfection. Each bite offers a harmonious blend of flavors, with the subtle warmth of cumin enhancing the savory lamb. The onions bring a mild sweetness, balancing the richness of the dish. Best enjoyed straight from the grill, these skewers invite everyone to gather around and savor a taste of home.

Ingredients

  • 600 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the ingredients. Peel and finely chop 1 onion, ensuring the pieces are small enough to blend well with the lamb cubes. In a large bowl, combine the 600 g of lamb cubes with the chopped onion, 2 tbsp of olive oil, and 1 tsp of cumin. Mix thoroughly to ensure each piece of lamb is evenly coated with the spices and oil. Season generously with fine sea salt and black pepper to taste, keeping in mind that the salt will enhance the flavors as the lamb cooks.
  2. Thread the marinated lamb cubes onto skewers, leaving a small gap between each piece to allow for even cooking. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning during grilling.
  3. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed for consistent heat. Place the skewers on the grill, ensuring they are not overcrowded, which allows for proper air circulation and even cooking.
  4. Grill the skewers, turning them occasionally to ensure all sides are evenly cooked. Look for a nice char on the outside of the lamb cubes, which should take on a deep brown color. The lamb is done when it feels firm to the touch and the juices run clear when pierced with a fork.
  5. Once cooked, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute within the meat, ensuring tenderness. Finish with an additional sprinkle of fine sea salt if desired, and serve immediately while the skewers are still warm.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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