If you’ve ever walked through the vibrant night markets of the Philippines, the smell of sizzling meat on skewers is unforgettable. Filipino BBQ skewers, whether made with pork or chicken, are a street food staple—and they’re gaining popularity worldwide for good reason.
What sets them apart? It’s all in the sweet, salty, garlicky marinade, featuring a unique mix of soy sauce, banana ketchup, calamansi juice, and aromatics that caramelize beautifully over hot coals. The result is juicy, umami-rich meat with that perfect sticky char.
In this guide, you’ll learn how to make authentic Filipino BBQ skewers at home—perfect for weekend grilling, parties, or whenever you’re craving island flavors.
What Makes Filipino BBQ Skewers Unique?
Filipino BBQ is a fusion of Asian, Spanish, and tropical influences. The marinade is central—combining the saltiness of soy sauce, the acidity of calamansi (Filipino lime), the sweetness of banana ketchup, and the depth of garlic and sugar.
These skewers are known for their:
- Caramelized edges
- Bold umami flavor
- Sweet-savory glaze
- Tender meat texture
They’re typically grilled over charcoal, but they work on gas grills or grill pans too.
Ingredients for Filipino BBQ Skewers
Meat:
- 2 lbs pork shoulder (sliced thin) or boneless chicken thighs
- Bamboo skewers, soaked in water for 30 minutes
Marinade:
- ½ cup soy sauce
- ¼ cup calamansi juice (or lemon/lime juice if unavailable)
- ⅓ cup banana ketchup (or regular ketchup with sugar and mashed banana)
- 4 tbsp brown sugar
- 6 cloves garlic, minced
- 1 tsp ground black pepper
- 1 tbsp oyster sauce (optional)
- 1 tbsp chili sauce (optional, for heat)
Basting Sauce:
- Reserved marinade
- Extra banana ketchup and oil, mixed
Best Cuts for BBQ
- Pork Shoulder (Kasim): Well-marbled, juicy, and ideal for high-heat grilling.
- Chicken Thighs: More flavorful and moist than breast meat, ideal for skewers.
Cut the meat into 1/2 to 3/4-inch thick strips or chunks for even cooking and good surface area for caramelization.
How to Make Filipino BBQ Skewers
1. Marinate the Meat
- In a bowl, mix soy sauce, calamansi juice, banana ketchup, sugar, garlic, pepper, and any optional ingredients.
- Add pork or chicken and toss to coat evenly.
- Cover and marinate in the fridge overnight, or at least 6 hours for best flavor.
Tip: Reserve ½ cup of the marinade before adding the meat. You’ll use this for basting later.
2. Skewer the Meat
- Thread 3–5 pieces of meat onto each skewer.
- Arrange so the meat lays flat to ensure even grilling.
- For pork, alternate fatty and lean pieces for juicier results.
3. Preheat Your Grill
- If using charcoal, wait until coals are white-hot.
- If using gas, set to medium-high heat.
- Lightly oil grates to prevent sticking.
4. Grill and Baste
- Grill skewers 3–5 minutes per side, turning often.
- Baste with reserved marinade and banana ketchup mixture every turn.
- Grill until meat is cooked through, slightly charred, and sticky-glazed.
Total grilling time:
- Chicken: 10–12 minutes
- Pork: 12–15 minutes, depending on thickness
Dipping Sauce (Optional but Delicious)
Serve with a side of this classic Filipino dipping sauce:
Spiced Vinegar Dip:
- ½ cup cane vinegar
- 1 chopped chili (siling labuyo)
- 2 cloves garlic, minced
- 1 tsp salt
- A pinch of sugar
Let it sit for at least 15 minutes before serving.
Serving Suggestions
Filipino BBQ skewers are often served street-style—with:
- Steamed white rice
- Atchara (pickled papaya)
- Cucumber salad
- Ice-cold soda or calamansi juice
For parties, serve on banana leaves or bamboo trays for an authentic touch.
Make-Ahead and Leftovers
- Make-ahead: You can marinate and skewer the meat a day in advance. Keep skewers chilled until ready to grill.
- Leftovers: Store grilled skewers in the fridge for up to 3 days. Reheat in a toaster oven or pan with extra sauce.
Flavor Variations
Want to mix it up? Try these spins on the classic:
- Spicy BBQ Skewers: Add Thai chili paste or crushed chili flakes to the marinade.
- Pineapple Glaze: Add pineapple juice or crushed pineapple to the marinade for a tropical sweetness.
- Beef BBQ: Use sirloin or flank steak, sliced thin, and marinate the same way.
- Veggie Add-ons: Skewer with onions, bell peppers, or cherry tomatoes for color and freshness.
Filipino BBQ vs Other Asian Skewers
| Feature | Filipino BBQ Skewers | Japanese Yakitori | Thai Moo Ping |
|---|---|---|---|
| Main Flavor Profile | Sweet, garlicky, umami | Salty-sweet soy + tare | Sweet, coconutty, spicy |
| Typical Meat | Pork shoulder, chicken | Chicken thigh, liver | Pork shoulder |
| Marinade Base | Soy, banana ketchup, sugar | Soy sauce, sake, mirin | Coconut milk, palm sugar |
| Cooking Method | Charcoal grilled | Grilled over binchotan | Grilled on skewers |
Pro Tips for Success
- Use thin cuts for faster cooking and better caramelization.
- Soak bamboo skewers for at least 30 minutes to prevent burning.
- Baste often to build layers of glaze.
- Don’t skip the banana ketchup—it’s the key to that classic flavor.
- Let the meat rest for a few minutes after grilling before serving.
Final Thoughts
Whether you’re Filipino by heritage or simply a lover of bold street food flavors, Filipino BBQ skewers deserve a place in your grilling rotation. Juicy, sticky, smoky, and deeply satisfying, they’re a guaranteed crowd-pleaser—from backyard cookouts to festive gatherings.
With their perfect balance of sweet, salty, and garlicky heat, Filipino BBQ skewers deliver island flavor with every bite. Fire up your grill, grab some banana ketchup, and experience one of the Philippines’ most iconic dishes in your own backyard.
