Adapted by
October 2019
Yield: 30 servings


220 grams kuli-kuli
12 grams red chile powder
100 grams ginger powder
1 teaspoon salt
20 pods uda, toasted, ground
Bamboo skewers, soaked overnight
10 pounds beef sirloin or top round, cut into 5- by 4-centimeter slices
10 pounds boneless, skinless chicken breasts, cut into 5- by 4-centimeter slices
Canola or grapeseed oil
4 large red onions, thinly sliced
8 large plum tomatoes, thinly sliced
2 bunches green onions, finely chopped
2 bunches cilantro, leaves finely chopped
16 limes, halved


Prepare and heat a charcoal grill. In a bowl, combine kuli-kuli, chile, ginger, salt, and uda. Using skewers, thread 3 to 5 pieces of beef and/or chicken, making sure to pass through each piece twice. Season skewers aggressively with spice mix. Lightly spray or drizzle skewers with oil. Grill skewers until just cooked through. Arrange on a serving plate. Garnish with remaining ingredients.