Adobo Meatball Skewers

Sweet, sharp, and made to be eaten with your fingers. This is adobo.

Adobo Meatball Skewers

Adobo was never just a dish. It was a method, a memory, a means to survive. Filipinos knew it long before it had a name.

Ingredients

  • 1 lb ground beef
  • 1 tablespoon garlic powder
  • 3/4 tablespoon dried oregano
  • 3/4 tablespoon onion powder
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground cumin seed
  • 1/2 tablespoon ground coriander seed
  • 1 egg
  • 3 tablespoons tamari sauce
  • 3 tablespoons breadcrumbs
  • 1/2 tsp (5 mL) red chili flakes 
  • Salt to taste if desired
  • 8 10-inch bamboo skewers
  • Cilantro – chopped for garnish
  • Sliced cucumbers and tomatoes for serving


How The Alchemy Happens

Soak Your Weapons

Soak bamboo skewers in water for at least an hour.
It keeps them from burning on the grill and makes you look like you know what you’re doing.

Build the Base


In mixing bowl, thoroughly combine beef, adobo spice mix, tamari sauce, egg, breadcrumbs, pepper flakes and salt if using.

Shape with Intention And Grill


Pre-heat grill to medium-high.
Using an ice cream scoop, scoop out the ground beef mixture. Shape into a ball and thread unto bamboo skewers. Wet hands with cold water to help hands from getting sticky. 

Grill over medium-high for 10-12 minutes.

Turn kebabs occasionally to brown uniformly. When cooked (with no hint of pink), twist and pull meat from skewers.

Garnish with cilantro.
 
Serve with cucumbers and tomatoes for a cool contrast.

🔙 Back to the Kitchen

Cooking is not about precision. It’s about instinct. It’s about you.