Monday, May 16, 2011

Chicken and Pork Shish Kabobs

Everyone loves shish kabobs. Here is one recipe that we use on Guam for chicken and pork strips. There are many variations, but this basic one is good for me.

And they taste great.

Here is the recipe I use:


1 cup Soy Sauce (Kikkoman)
1 cup Table Sugar
1 One-inch piece Fresh Ginger, minced

Combine soy sauce and sugar in sauce pan and heat on stove until sugar melts.
Allow to cool.
Mince up fresh ginger root and place in blender with the soy/sugar mix.
Liquefy this mix in the blender.
Skewer your meat strips.
Soak overnight in refer or soak overnight without the skewers and skewer before you BBQ. But make sure you soak the skewers in water so that they don't burn.

This marinade is especially good with chicken thighs or pork strips (pork butt works great).


Until next time....


lucieduci said...

no vinegar? I tried making them tonight for first time (before I read your blog) and the other recipes called for a kebobs came ok, not like the ones from Chamorro village..I will try your recipe next, thanks!

Rueben said...

lucieduci, when you are making the marinade start with 1/2 cup of sugar then taste test and go from there. Different folks have different tastes. I ended up with a full cup of sugar when I got the taste to where I like it. So sugar to taste. I am sure you will like this recipe. Everyone that has ever tried it has so far...

Jennifer O'Rarden said...

Sounds so good! I miss Guam--I left in '96 but still crave a good kelaguen and finadene.