How to make Grilled Beef Kebabs, Filipino Style and the recipes of Grilled Beef Kebabs, Filipino Style

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Grilled Beef Kebabs, Filipino Style (Inasal)

Inasal is an Ilonggo (a dialect spoken in the Philippines’ Visayas region) word meaning “to grill.” Traditional inasal uses chicken, pork, or fish, rather than beef. However, Tisa Escobar favors beef because her mom, Victoria, always grilled beef kebabs in their California home. Top sirloin or top blade steak (known sometimes as blade or flatiron steak) are the preferred cuts for kebabs.

Time: 45 minutes plus marinating and soaking
Makes: 4 to 6 servings as part of a multicourse family-style meal

Ingredients

  • 1 cup Japanese soy sauce
  • 1 cup lemon-lime soda or beer
  • ¼ cup kalamansi, lime, or lemon juice
  • 1 head garlic (8 to 10 cloves), minced
  • 1 medium yellow onion, chopped (1 cup)
  • ¼ cup brown sugar
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless top sirloin steak, cut into 1-inch cubes
  • Vegetable oil for brushing
  • Chili Dipping Sauce (recipe follows)

Instructions

  1. In a large nonreactive bowl, mix together the soy sauce, soda, juice, garlic, onion, brown sugar, and pepper. Add the beef and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  2. Soak 16 wooden skewers in water for at least 1 hour.
  3. To grill the kebabs, prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. To broil the kebabs, position a rack about 4 inches from the heat source and preheat the broiler.
  4. While the grill or broiler is heating, thread 4 to 5 steak pieces onto each skewer. Set aside to let the excess marinade drip off. Reserve a small portion of the marinade for basting.
  5. If you are grilling, brush the grilling rack with vegetable oil and place the kebabs on top. Grill for 8 to 10 minutes in total for medium, or until the beef is cooked to desired doneness. Turn the kebabs 2 or 3 times to cook all surfaces and baste frequently with reserved marinade in the first 5 minutes of cooking.
  6. If you are broiling, brush the broiler pan with vegetable oil and place the kebabs in one layer (you may have to broil them in batches). Broil for 3 to 4 minutes on each side for medium, or until the beef is cooked to desired doneness. Baste once or twice with the reserved marinade in the first 5 minutes of cooking.
  7. Place the kebabs on a serving platter and tent loosely with foil. Let the meat rest for 5 minutes. Serve with the dipping sauce.

Variation: Throw in 1 tablespoon finely chopped lemongrass and/or 1 teaspoon grated fresh ginger to the marinade to add more layers of flavor. Use the flavorful marinade for grilling a whole chicken, chicken thighs, or cubed pork shoulder.

Pat’s Notes: Soda or beer tenderizes the meat and adds flavor too.

Chili Dipping Sauce

Makes: About ⅔ cup

Ingredients

  • ½ cup cane vinegar or rice vinegar
  • 5 cloves garlic, minced (1½ tablespoons)
  • Pinch of salt
  • 4 red Thai chilies, chopped

Instructions

  1. In a medium bowl, mix together the vinegar, garlic, salt, and chilies. Let sit for at least 30 minutes before serving.

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