Grilled Pork Isaw Skewers with Garlic Soy Marinade

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender and smoky grilled chicken intestines marinated in a savory garlic and soy sauce blend, a popular Filipino street barbecue. This Filipino-inspired street-food recipe, ready in about 60 minutes, pairs chicken intestines (isaw), cleaned, soy sauce, calamansi juice or lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Filipino cuisine 220 cal/serving

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Ingredients

1 lb chicken intestines (isaw), cleaned
1/3 cup soy sauce
3 tbsp calamansi juice or lemon juice
3 cloves minced garlic
1 tbsp brown sugar
1/2 tsp ground black pepper
8-10 pieces wooden skewers
2 tbsp for basting vegetable oil

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Instructions

Step 1: Rinse and clean 1 lb chicken intestines thoroughly, then cut into 4-inch lengths.
Step 2: In a bowl, combine 1/3 cup soy sauce, 3 tbsp calamansi juice, 3 minced garlic cloves, 1 tbsp brown sugar, and 1/2 tsp ground black pepper; stir until sugar dissolves.
Step 3: Add the chicken intestines to the marinade, mix well, cover, and refrigerate for at least 1 hour to absorb flavors.
Step 4: Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
Step 5: Thread the marinated intestines onto the soaked skewers in a slight curve.
Step 6: Preheat grill or grill pan to medium-high heat (about 375°F).
Step 7: Grill the intestines skewers for about 5 minutes per side, basting occasionally with 2 tbsp vegetable oil, until edges are slightly charred and cooked through.
Step 8: Serve hot with a dipping sauce of your choice or extra calamansi.