Filipino Kabobs


  • 2.5 lbs. pork shoulder
  • Bamboo skewers
  • 1 head garlic minced
  • 1/4 cup lemon or calamansi juice
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup ketchup
  • 1 can (355ml) 7-up or ginger ale


Thanks to its 52,000 BTU and ClearView Lid,

 grilling Kabobs has never been so easy. 

Monumentgrills Propane Gas Grill Collection

Monument Propane Gas Grills Collection



  1. Prepare the pork by slicing it into ¼ inch thick, 1 1/2 inch long, and 1-inch-wide pieces.
  2. In a large bowl, combine garlic, lemon juice, soy sauce, sugar, ketchup, and 7-up. Add pork pieces and mix well. Cover with plastic wrap and refrigerate overnight.
  3. Soak the bamboo skewers in water for at least one hour or overnight.
  4. Prepare basting sauce by combining 1/2 cup soy sauce, 1/3 cup brown sugar, and ½ cup ketchup. Set aside.
  5. String the pork pieces on skewers, around 5-6 pieces on each stick.
  6. Grill on medium heat until cooked, basting, and turning every few minutes on each side.
  7. Serve as is or with vinegar garlic dipping sauce. Enjoy!



To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper.

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