Grilled Beef Kebabs, Filipino Style (Inasal)
Filipino-style grilled beef kebabs (inasal), marinated in soy sauce, soda, and lemon juice before grilling, served with a special chili dipping sauce.
Ingredients
Japanese soy sauce
1 cup
lemon-lime soda or beer
1 cup
kalamansi, lime, or lemon juice
¼ cup
garlic, chopped
1 head (8 to 10 cloves)
yellow onion, chopped (about 1 cup)
1 medium
brown sugar
¼ cup
freshly ground black pepper
1 teaspoon
boneless top sirloin steak, cut into 1-inch cubes
2 pounds
Vegetable oil, for brushing the grill
Chili Dipping Sauce (recipe below)
Instructions
1
Marinate the Beef
In a large non-reactive bowl, combine the soy sauce, soda, juice, garlic, onion, brown sugar, and pepper. Add the beef and stir to coat evenly with the marinade. Cover with plastic wrap and refrigerate for 1 to 3 hours.
2
Soak the Skewers
Soak 16 wooden skewers in water for at least 1 hour.
3
Preheat the Broiler or Grill
Prepare a medium-hot charcoal fire (you can hold your hand over the grill for no more than 3 to 4 seconds), with the grate 4 to 6 inches above the coals; or preheat a gas grill to medium. If using a broiler, position the rack about 4 inches from the heat source and preheat.
4
Thread the Skewers
While the broiler or grill heats, thread 4 to 5 pieces of beef onto each skewer. Set aside to let excess marinade drip off. Reserve a small amount of the marinade for basting.
5
Grill
If grilling, brush the grate with vegetable oil and place the skewers on the grill. Cook for a total of 8 to 10 minutes for medium-rare, or until your desired doneness. Turn the skewers 2 to 3 times during cooking to ensure even heat on all sides, and baste frequently with the reserved marinade during the first 5 minutes.
6
Broil
If broiling, brush a broiling pan with vegetable oil and arrange the skewers in a single layer (you may need to cook in batches). Cook 3 to 4 minutes per side for medium-rare, or until your desired doneness. Brush with the reserved marinade once or twice during the first 5 minutes.
7
Rest and Serve
Transfer the skewers to a serving platter and tent loosely with foil. Let the meat rest for 5 minutes. Serve with the dipping sauce.
