Looking for an easy and delicious Chinese BBQ recipe to try at home? Look no further than this Easy Homemade Chinese BBQ "Cha Siu Style Kebab" recipe!
This recipe combines classic Asian flavors like soy sauce, garlic, and oyster sauce to create a delicious marinade perfect for any meat you prefer. Plus, with easy-to-follow instructions and simple tools required, you can easily whip up this recipe quickly.
Note: The full instructions are provided in the recipe card below.
In a small bowl, combine all ingredients for the Chinese BBQ sauce except the peanut oil, ginger, and garlic. Heat peanut oil over medium heat in a saucepan, and add ginger and garlic. Cook and stir until fragrant; add the Chinese BBQ sauce.
Cook and stir until the texture becomes smooth, about 1 to 2 minutes. Transfer the sauce to a bowl to cool. Add meat to a ziplock bag and pour ⅔ of the Chinese BBQ sauce. Press the air out of the bag and seal it.
Give the bag a good massage so the sauce covers the meat evenly. Let it marinate in the fridge for 2 or 24 hours. Save the rest of the sauce in an airtight container and place it in the fridge. (You'll use it for the glaze later).
Using bamboo skewers, soak 6 skewers in water for 15 to 30 minutes or longer to prevent burning. Transfer the meat to a plate and discard the marinade. Thread the meat onto the bamboo or metal skewers.
Lightly oil the grill and preheat it to medium-high heat. Once the grill is nice and hot, place the skewers on it and grill until nicely charred on the bottom, about 2 to 3 minutes. Brush glaze on the meat.
Turn the meat to cook the other side and grill for another 2 to 3 minutes or the desired doneness. Clean and lightly oil the grill grate. When adding the charcoal, pile the charcoal on 1 side. You will use both indirect and direct grilling for the meat skewers.
Let the coals burn until they are covered with gray ash.*(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds).
Once your grill is nice and hot, place meat skewers on the direct heat and close the lid; cook until nicely charred on the bottom, about 2 to 3 minutes. Brush glaze on the meat. Turn the meat to cook on the other side.
Close the lid and cook for another 2 to 3 minutes or desired doneness. If the meat is getting burned, move the skewers to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking over indirect heat until cooked through.
Serve warm. Enjoy!
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- Spicy Korean Beef Stew
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📖 Recipe
Easy Chinese BBQ
- 1 kg chicken breast , chicken thigh, beef, pork, or any meat of preference, cut it into bite-sized cubes about 1-½ inches.
For the BBQ sauce:
- 4 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Shaoxing wine or rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon light brown sugar
- 3 tablespoons low sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground cayenne pepper or red pepper flakes
- 1 teaspoon five-spice powder
- 1 teaspoon granulated garlic powder
- 3 tablespoons peanut oil or canola oil
- ½ thumb size ginger , minced
- 5 cloves garlic , minced
- 2 tablespoons ketchup
To marinate the meat:
- In a small bowl, combine all ingredients for the Chinese BBQ sauce except the peanut oil, ginger, and garlic.
- In a saucepan, heat peanut oil over medium heat, and add ginger and garlic. Cook and stir until fragrant; add the Chinese BBQ sauce. Cook and stir until the texture becomes smooth, about 1 to 2 minutes. Transfer the sauce to a bowl to cool.
- Add meat to a ziplock bag and pour ⅔ of the Chinese BBQ sauce. Press the air out of the bag and seal it. Give the bag a good massage so that the sauce covers the meat evenly. Let it marinate in the fridge for 2 hours or up to 24 hours.
- Save the rest of the sauce in an airtight container and place it in the fridge. (You'll use it for the glaze later).
To prepare Chinese BBQ:
- Using bamboo skewers, soak 6 skewers in water for 15 to 30 minutes or longer to prevent burning.
- Transfer the meat to a plate and discard the marinade. Thread the meat onto the bamboo or metal skewers.
Gas Grill:
- Lightly oil the grill and preheat on medium-high heat. Once your grill is nice and hot, place the skewers on the grill and grill until nicely charred on the bottom, about 2 to 3 minutes.
- Brush glaze on the meat. Turn the meat to cook the other side and grill for another 2 to 3 minutes or desired doneness.
Charcoal Grill:
- Clean and lightly oil the grill grate. When adding the charcoal, pile the charcoal on 1 side. You will use both indirect and direct grilling for the meat skewers. Let the coals burn until they are covered with gray ash.*(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds).
- Once your grill is nice and hot, place meat skewers on the direct heat and, close the lid, cook until nicely charred on the bottom, about 2 to 3 minutes.
- Brush glaze on the meat. Turn the meat to cook on the other side. Close the lid and let cook for another 2 to 3 minutes or desired doneness.
- If the meat is getting burned, move the skewers to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking over indirect heat until cooked through Serve warm. Enjoy!
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
