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.
80ml(⅓ cup) lemon juiceor calamansi juice, if available
250g(1 cup) banana or regular ketchup
1tbspgarlic paste
¼tspground black pepper
1tbspSriracha or more if you like it spicy
For marinade
120ml(½ cup) lemon sodaeg. 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.