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Grilled Asian BBQ Skewers Trio (Pork, Chicken, & Beef)

Ingredients
  Boneless chicken, legs and thighs 2 Pound, cut into bite sized pieces
  Pork butt/Pork picnic shoulder 2 Pound, cut into bite sized pieces
  Skirt steak 2 Pound, cut into bite sized pieces
  Low sodium soy sauce 2 Cup (32 tbs) (for the marinade)
  Garlic 30 Clove (150 gm), smashed and minced (for the marinade ( 2 cloves for the seasonal vegetables stir fry, 4 cloves for the Asian BBQ sauce))
  Yellow onion 2 Large (for the marinade (1/2 onion for the seasonal vegetables stir fry))
  Lemon juice/Calamansi juice 2 Tablespoon (for the marinade)
  7 up or sprite 1 Cup (16 tbs) (for the marinade)
  Brown sugar 10 Tablespoon (for the marinade)
  Honey 2 Tablespoon (for the marinade)
  Ufc banana ketchup 8 Ounce (12 ounces for the marinade rest used for basting (available in Filipino grocery stores))
  Black pepper 2 Tablespoon (for the marinade)
  Sugar 3 Tablespoon (for basting)
  Canola oil 1 Cup (16 tbs) (for basting)
  Water 1 Cup (16 tbs) (for basting)
  Extra virgin olive oil 1 Tablespoon (for the seasonal vegetables stir fry)
  Salt 1 Teaspoon (for the seasonal vegetables stir fry)
  Fresh corn kernels 1 Cup (16 tbs) (for the seasonal vegetables stir fry)
  Button mushroom 3 Medium, sliced (for the seasonal vegetables stir fry)
  Green zucchini 1 Medium, cut into 1/4 inch cube (for the seasonal vegetables stir fry)
  Yellow zucchini 1 Medium, cut into 1/4 inch cube (for the seasonal vegetables stir fry)
  Celery 1 Medium, sliced (for the seasonal vegetables stir fry)
  Carrot 1 Large, cut into 1/4 inch cube (for the seasonal vegetables stir fry)
  Parsley 2 Tablespoon, finely chopped (for garnish)
Directions

GETTING READY
1.Combine all the ingredients for the marinade together.
2.Throw in the meat and let them sit overnight in the refrigerator. Marinate the chicken, pork and beef in separate containers.
3.Skew them into wooden skewers that has been soaked in water.

MAKING

FOR THE SKEWERS
4.Heat a grill and rub some oil into it so that the meat does not stick.
5.Place the skewers on the grill and let them cook until evenly browned on all sides turning from time to time. It would take about 7 minutes on each side.
6.In a bowl, mix together a cup of the banana ketchup, sugar, canola oil and water.
7.Use it to baste the meat on both sides from time to time so that it remains moist.

FOR THE SEASONAL VEGETABLES STIR FRY
8.Heat a skillet, and pour in the olive oil.
9.Add two cloves of garlic which has been sliced.
10.Drop the onion which is cut into ΒΌ inch cubes.
11.Season with salt and pepper.
12.Drop the carrots and the mushrooms and cook until tender.
13.Add the green and yellow zucchini, celery and the corn.
14.Pour in the low sodium broth and let it come to a boil. Toss the pan gently or give it a stir and let it cook until the vegetables are slightly tender.
15.Finish off with butter and set aside.

FOR THE BBQ SAUCE
16.In a bowl, add the garlic, shallots, vinegar and soy sauce.Mix together.
17.Season with salt and pepper and set aside.

SERVING
18.Plate the seasonal vegetables and garnish with a tablespoon of chopped parsley sprinkled on it. Place the meat skewers on a large plate alongside the bowl of the BBQ sauce. Garnish the skewers with chopped parsley. Serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling, Brochette
Ingredient: 
Meat
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
12

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