If you are looking for a beef salpicao with a twist, why not try this beef salpicao kebabs? It is made from beef tenderloin and veggies like carrots, beets and zucchini. If you want you can also use other kinds of veggies or even fruits like pineapples or apples. It is so simple to prepare and all you have to do is slice the ingredients, marinate and put them on skewers. You can either grill them or roast them in the oven.
Beef Salpicao Kebabs: A Family Twist on a Classic Favorite
Beef salpicao has always been one of those dishes that feels both simple and special. Growing up, it showed up on our table during Sundays or when someone wanted to cook something a little nicer without too much fuss. My Uncle Renato was known for it. He worked overseas for years, and whenever he came home to Pampanga, he would cook his version using tender beef, lots of garlic, and olive oil he brought from abroad. When I started cooking on my own, I followed his basic idea but added my own twist, which eventually led me to these beef salpicao kebabs.
The idea actually came from my sister Liza. She once visited Baguio and stayed with a friend whose family loved grilling everything, even dishes we usually cook in a pan. When she came home, she suggested trying salpicao on skewers so it could be grilled during family gatherings. At first, I was skeptical. Salpicao, after all, is known for its quick pan cooking. But after trying it, I understood why it worked so well.
A Brief Look at Salpicao’s Roots
Salpicao is believed to be inspired by Portuguese cuisine, brought to the Philippines during the Spanish colonial period. The original versions focused on beef cooked quickly in garlic and oil, often finished with a hint of spice. Over time, Filipinos made it their own by adjusting the seasoning and pairing it with rice. Turning it into beef salpicao kebabs might not be traditional, but it follows the Filipino habit of adapting dishes to fit occasions, especially outdoor grilling and celebrations.
Why Kebabs Work for This Dish
Using skewers changes the way the beef cooks, and in a good way. When the beef cubes are evenly cut and threaded with vegetables, heat surrounds them more evenly. This helps the meat stay tender while picking up a light char from the grill. My cousin Marco, who loves backyard barbecues, always says kebabs are beginner friendly because you can see exactly how cooked everything is. That visibility makes it easier to avoid overcooking, which is important when working with tenderloin.
The Marinade That Brings It All Together
The marinade is simple but effective. Olive oil carries the flavor of garlic, rosemary, paprika, and a touch of cayenne into the meat. Garlic works best when it has time to sit with the oil because it slowly infuses flavor without burning too quickly on the grill. Rosemary adds an earthy aroma that balances the richness of the beef. Paprika gives subtle warmth and color, while cayenne provides just enough heat without overpowering beginners. Letting the beef and vegetables rest in the marinade for about thirty minutes allows the flavors to cling to the surface without breaking down the meat.
Choosing Beef and Vegetables for Beef Salpicao Kebabs
Tenderloin is ideal for beef salpicao kebabs because it cooks quickly and stays soft even over high heat. My mother, Aling Nena, always reminds me to cut the beef into uniform cubes so everything cooks at the same pace. As for vegetables, carrots, beets, and zucchini add color and texture. The slight sweetness of beets and carrots contrasts nicely with the savory marinade. Zucchini absorbs flavor well and stays juicy. If you want to experiment later, fruits like pineapple or apples also work, but for beginners, sticking to vegetables keeps things predictable.
Grilling and Basting for Flavor
Grilling over hot charcoal or an open flame adds smokiness that pan cooking cannot replicate. Halfway through cooking, basting with the remaining marinade helps keep the meat moist and reinforces the garlic and herb flavors. This technique works because the oil creates a protective layer, preventing the beef from drying out while encouraging browning. My brother Jun always says to resist flipping too often. Let the grill do its job so you get those light grill marks that add both flavor and visual appeal.
Serving and Enjoying the Experience
Serve the kebabs hot, ideally with steamed rice or a simple side salad. For me, beef salpicao kebabs are best enjoyed outdoors, surrounded by family, with stories being passed around while the grill is still warm. They may be a modern twist, but they carry the same comfort and familiarity that salpicao has always brought to Filipino tables. For beginners, this dish is a gentle introduction to grilling and marinating, proving that good food does not have to be complicated to feel special.
How to Make Beef Salpicao Kebabs
Ingredients
- 1/2 kilo beef tenderloin cubed
- 1/2 cup olive oil
- 1 Tbsp. minced garlic
- 1/2 tsp. Spanish paprika
- 1 Tbsp. dried rosemary leaves crumbled
- 1/2 tsp. iodized salt
- 1/8 tsp. of black ground pepper
- 1/4 tsp. red cayenne pepper powder
- 2 pcs red beets boiled, peeled and sliced
- 2 pcs carrots boiled, peeled and sliced
- 2 pcs zucchini sliced
- Metal or bamboo skewers
Instructions
How to cook Salpicao Kebabs:
- Make a marinade by combining olive oil, garlic, paprika, rosemary, salt, pepper and cayenne in a bowl and mix well. Set aside.
- Place beef cubes and vegetables in a bowl. Pour marinade over beef and veggies. Put in a zip lock container or zip bag and seal.
- Refrigerate for 30 minutes and gently mix occasionally. Thread meat and veggies alternately on skewers.
- Grill the kebabs on hot charcoal or flame. Then baste with the remaining marinade halfway through cooking. Serve hot.
Notes
Cooking Tips:
Cut Beef Evenly for Consistent Cooking
Always cut the beef into uniform cubes so they cook at the same rate on the grill. Uneven pieces can lead to some parts drying out while others remain undercooked. This small step makes a big difference, especially for beginners who are still learning heat control.Do Not Skip the Marinating Time
Allowing the beef and vegetables to marinate for at least thirty minutes helps the flavors cling to the surface of the meat. The oil and garlic need time to work together and lightly season the beef without overpowering it. Rushing this step often results in bland kebabs no matter how well they are grilled.Grill Over High Heat but Watch Closely
High heat helps seal in juices and gives beef salpicao kebabs a light char that adds flavor. Because tenderloin cooks quickly, it is important to stay near the grill and turn the skewers gently. Overcooking even by a minute can make the beef less tender than intended.
