Filipino Style BBQ Lamb with an addictive salty-sweet glaze. These grilled lamb skewers with Filipino bbq sauce are so delicious you will want to make them again and again. In Partnership with ‘Lamb – Try It Love It’
You will also love my Barbecue Boneless Leg of Lamb
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Lamb kebabs are an absolute MUST come BBQ season. There’s no better way to enjoy lamb in the summertime than grilled skewers – especially if they are cooked on a charcoal barbecue.
I usually use my simple Greek marinade whenever I am grilling lamb skewers but this time I wanted to try something a little bit different.
My husband is obsessed with travel foodie shows and keen to try Filipino BBQ – so I decided to experiment… Filipino Style BBQ Lamb skewers here we come.
FILIPINO BBQ
Let’s get this out of the way first, Filipino BBQ is synonymous with pork and not lamb. I have definitely created a bit of a cultural mish mash here. But there’s something to be said for experimenting and this was one delicious culinary adventure!
FILIPINO BBQ SAUCE
This unique sauce is sweet and salty, piquant and addicting! It is used both as a marinade and a glaze in this barbecue lamb recipe. For ease, I mixed one batch of this sauce and divided in two, half to be used as the marinade, thinned out with Sprite, and half for the glaze.
Here’s what you will need
- Lemon soda (such as Seven Up or Sprite) is used in the marinade but not the glaze
- Light soy sauce
- Banana ketchup or substitute with regular ketchup
- Lemon juice (authentic Filipino recipes use calamansi juice which is almost impossible to source in the UK)
- Brown sugar
- Garlic paste and ground black pepper
- A little Sriracha sauce if you like it spicy (highly recommended)
Best Lamb Cut For Grilling
Choosing the right cut will make all the difference in this recipe. Lamb neck with its marbling of fat is best for cooking on the BBQ. Avoid leaner cuts which can turn tough if cooked this way.
MARINATING THE LAMB
You need to start this recipe at least 4 hours in advance or even the night before to allow for the meat to marinate in the sauce. Mix the ingredients for the BBQ sauce in a ceramic or glass container.
Transfer ⅓ of the sauce to a jar and refrigerate, you will be using this to baste the lamb skewers.
Mix the remaining sauce with the lemon soda, add the lamb and stir to combine. Cover and put in the fridge for 4-8 hours.
Take the lamb out of the fridge and thread onto metal skewers – you will have enough for four large skewers or 6-8 smaller ones. If using wooden skewers make sure to soak in water for 30 minutes before grilling.
Spread coals over the barbecue and heat until the flames die down completely and the coals turn ashy. You want the BBQ to be medium hot, not searing.
Brush the lamb skewers with a little rapeseed or sesame oil. Grill until the surface starts to char and only turn when they easily release from the grill.
Start basting the skewers with the reserved barbecue sauce and cook for around 8 minutes per side. The best way to check the lamb is properly cooked is to insert a meat thermometer – it should read 70C (160F).
Rest the skewers for at least five minutes before serving. Smaller skewers are fantastic as a shared appetiser or you can serve with rice as a main meal.
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Filipino Style BBQ Lamb
Ingredients
- 900 g (2 pounds) diced lamb neck
- 2 tbsp extra rapeseed oil to brush on skewers
BBQ sauce
- 120 ml (½ cup) light soy sauce
- 100 g (½ cup) light brown sugar
- 80 ml (⅓ cup) lemon juice or calamansi juice, if available
- 250 g (1 cup) banana or regular ketchup
- 1 tbsp garlic paste
- ¼ tsp ground black pepper
- 1 tbsp Sriracha or more if you like it spicy
For marinade
- 120 ml (½ cup) lemon soda eg. Sprite or Seven Up
Instructions
- Mix the ingredients for the BBQ sauce in a ceramic or glass container.
- Transfer ⅓ of the sauce to a jar and refrigerate, you will be using this to baste the lamb skewers as you grill them.
- Mix the remaining sauce with the lemon soda, add the lamb and stir to combine. Cover and put in the fridge for 4-8 hours or overnight.
- Take the lamb out of the fridge, drain and discard the marinade.
- Thread the meat onto metal skewers – you will have enough for 4-5 large skewers or 6-8 smaller ones. If using wooden skewers make sure to soak in water for half an hour before grilling. Pat the kebabs dry using kitchen paper.
- Spread coals over the barbecue and heat until the flames die down completely and the coals turn ashy. You want the BBQ to be medium, not searing hot.
- Brush the lamb skewers with a little rapeseed or sesame oil. Grill until the surface starts to char and only turn when they easily release from the grill.
- Start basting the skewers with the reserved barbecue sauce, turning them and basting as you go.
- Cook for around 8 minutes per side. The best way to check the lamb is properly cooked is to insert a meat thermometer – it should read 70C (160F).
- Rest the skewers for at least five minutes before serving. Smaller skewers are fantastic as a shared appetiser or you can serve with rice as a main meal.
Video
Nutritional Info
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