Where it comes from
Grilled Yam and Water Spinach Skewers are a popular street food in the Philippines, often enjoyed during festive gatherings and barbecues. This dish highlights the country's love for fresh produce and outdoor cooking, making it a cultural staple. Surprisingly, the combination of yam and water spinach offers a delightful texture and flavor contrast, appealing to both locals and tourists alike.
On the Palate
How it's made
3 steps · Show ↓30 min active
How it's made
3 steps · Show ↓- 110 min
Peel the yam and cut it into thick, even cubes. Coat the cubes in a light drizzle of oil and a pinch of salt, ensuring each piece is evenly covered.
- 210 min
Thread the yam cubes onto skewers, alternating with whole water spinach leaves. Brush the skewers with a mixture of soy sauce and minced garlic until they glisten.
- 310 min
Preheat a grill to medium-high heat. Place the skewers on the grill, turning occasionally, until the yams are tender and have grill marks, about 10 minutes. The spinach should be wilted and slightly charred.
Watch outEnsure the grill is not too hot to prevent the spinach from burning before the yams are cooked through.
