Kilawing Kambing (Roasted Goat in Vinegar and Ginger)

I'll never forget the first time I tasted this incredible dish at my nephew's christening three years ago. My Tita Julie from Laguna brought this amazing kilawing kambing, and I couldn't stop going back for more. The smoky grilled goat mixed with that tangy, gingery sauce was unlike anything I'd ever had. I practically cornered her in the kitchen, begging for the recipe!

After many attempts and a few kitchen disasters, I finally perfected my own version. Now it's become my go-to dish whenever we have family gathering.

Why You'll Love This Recipe

This traditional Filipino kilawin brings together the rich, smoky flavor of grilled goat with the bright, tangy kick of vinegar and citrus. It's the perfect appetizer that awakens your taste buds and pairs beautifully with ice-cold beer.

The combination of tender meat, fresh ginger heat, and that signature Filipino sour-salty balance makes this dish absolutely irresistible. Whether you're hosting a party or just want to impress your family with authentic Filipino flavors, this recipe delivers restaurant-quality results every time.

Ingredients

• 2 pounds goat meat (thigh, loin, neck, or shoulder cuts with skin on, deboned)
• 1 medium knob fresh ginger, peeled and sliced into thin strips
• 2 medium red onions, finely chopped
• 2 cloves garlic, peeled and minced
• 2 green chili peppers, minced
• 1½ cups white vinegar
• 1 cup fresh lemon juice
• 1 cup soy sauce
• Salt to taste
• Freshly ground black pepper

Advertisements

These ingredients work together to create the perfect balance of flavors that define authentic kilawin. The goat provides rich, gamey meat that holds up beautifully to grilling, while the vinegar and citrus create that signature tangy base. Fresh ginger adds warmth and spice, the onions contribute sweetness and crunch, and the soy sauce brings umami depth that ties everything together.

Equipment

Large mixing bowl - For marinating the meat and combining all ingredients
Charcoal grill or gas grill - Essential for achieving that smoky, charred flavor that makes this dish special
Sharp knife - For chopping the grilled meat into bite-sized pieces
Cutting board - Safe surface for all your prep work
Tongs - For safely handling the meat on the grill
Serving dish with cover - To present and store your finished kilawin

Advertisements

How To Make

1. Start by placing the goat meat in your large mixing bowl. Pour in the soy sauce and half a cup of the lemon juice over the meat. Crack some fresh black pepper directly onto the meat and stir everything together until the meat is well coated. Place this in the refrigerator and let it marinate for at least 30 minutes, though longer is even better.
2. While the meat marinates, start your charcoal grill and let it get nice and hot. You want those coals glowing and ready to give your meat that perfect char. Once your grill is hot enough, remove the goat from the marinade and carefully place the pieces on the grill grates.
3. Let the goat cook for about 30 to 45 seconds on each side, then turn it over using your tongs. Keep rotating the meat until all sides are cooked through and the skin develops a beautiful light char. This usually takes about 8 to 12 minutes total, depending on the thickness of your cuts.
4. Remove the grilled goat from the heat and set it aside to cool for 5 to 10 minutes. Once it's cool enough to handle safely, chop the meat into bite-sized pieces, making sure to keep that delicious charred skin.
5. In your large mixing bowl, combine the chopped grilled goat with the sliced ginger, chopped onions, minced chili peppers, white vinegar, and the remaining lemon juice. Add a generous amount of freshly cracked black pepper and toss everything together until well mixed.
6. Taste your kilawin and adjust the flavors as needed. Add more vinegar for extra tang, more lemon juice for brightness, salt for seasoning, or pepper for heat. The balance should be tangy, slightly salty, and have a good kick from the ginger and chilies.
7. Once you're happy with the flavor, transfer everything to your serving dish and cover it. You can refrigerate it for 30 minutes to serve chilled, or serve it immediately at room temperature.

Advertisements

Tips from Lola's Kitchen

• Don't skip the marinating step - it helps tenderize the goat and infuses flavor deep into the meat
• Keep the skin on the goat when grilling - it adds incredible texture and protects the meat from drying out
• Taste as you go when mixing the final ingredients - every batch of vinegar and lemon juice has different acidity levels
• Let the kilawin rest for at least 10 minutes before serving to allow all the flavors to meld together
• Use the freshest ginger you can find - it should be firm and have tight, smooth skin
• Don't overcook the goat on the grill - you want it cooked through but still tender

Substitutions

• No goat available? Beef chuck or pork shoulder work wonderfully as substitutes
• Can't find white vinegar? Apple cider vinegar or rice vinegar make excellent alternatives
• No fresh lemons? Calamansi juice or lime juice will give you that citrus punch
• Too spicy? Remove the seeds from the chili peppers or use milder varieties like bell peppers
• Want more crunch? Add thinly sliced radish or cucumber for extra texture
• No soy sauce? Fish sauce can work, but use half the amount as it's much saltier

Troubleshooting

• Meat turned out tough? Next time, marinate longer and don't overcook on the grill
• Too sour? Add a pinch of sugar or more soy sauce to balance the acidity
• Not tangy enough? Increase the vinegar gradually until you reach your preferred sourness
• Lacking flavor? Make sure you're using enough salt and let it rest longer for flavors to develop
• Ginger too overpowering? Slice it even thinner or use less next time
• Meat dried out? Keep the skin on and don't grill too long - goat cooks faster than you think

Storage & Reheating

• Refrigerator: Store covered for up to 3 days - the flavors actually improve overnight
• Freezer: Not recommended as the texture of the vegetables will suffer
• Serving: Always serve chilled or at room temperature - never reheat kilawin as it's meant to be a cold dish
• Make ahead: Perfect for meal prep - prepare a day ahead for even better flavor development

Advertisements

FAQ

Related

Looking for other recipes like this? Try these:

Kilawing Kambing (Roasted Goat in Vinegar and Ginger)

Kilawing Kambing is a Filipino cold appetizer featuring grilled goat meat marinated in a tangy vinegar and citrus dressing. The tender, smoky meat is combined with fresh ginger, onions, and chilies, creating a bright, acidic dish that balances rich gamey flavors with sharp, refreshing notes. Traditionally served chilled as pulutan (drinking food) alongside beer, this dish exemplifies the Filipino love for sour, umami-rich flavors that cleanse the palate and stimulate the appetite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish, Snack

Cuisine Filipino

Servings 4

Difficulty Easy

Ingredients

 

1x2x3x

• 2 pounds goat meat thigh, loin, neck, or shoulder cuts with skin on, deboned
• 1 medium knob fresh ginger peeled and sliced into thin strips
• 2 medium red onions finely chopped
• 2 cloves garlic peeled and minced
• 2 green chili peppers minced
• 1½ cups white vinegar
• 1 cup fresh lemon juice
• 1 cup soy sauce
• Salt to taste
• Freshly ground black pepper

Instructions

 

• Start by placing the goat meat in your large mixing bowl. Pour in the soy sauce and half a cup of the lemon juice over the meat. Crack some fresh black pepper directly onto the meat and stir everything together until the meat is well coated. Place this in the refrigerator and let it marinate for at least 30 minutes, though longer is even better.
• While the meat marinates, start your charcoal grill and let it get nice and hot. You want those coals glowing and ready to give your meat that perfect char. Once your grill is hot enough, remove the goat from the marinade and carefully place the pieces on the grill grates.
• Let the goat cook for about 30 to 45 seconds on each side, then turn it over using your tongs. Keep rotating the meat until all sides are cooked through and the skin develops a beautiful light char. This usually takes about 8 to 12 minutes total, depending on the thickness of your cuts.
• Remove the grilled goat from the heat and set it aside to cool for 5 to 10 minutes. Once it's cool enough to handle safely, chop the meat into bite-sized pieces, making sure to keep that delicious charred skin.
• In your large mixing bowl, combine the chopped grilled goat with the sliced ginger, chopped onions, minced chili peppers, white vinegar, and the remaining lemon juice. Add a generous amount of freshly cracked black pepper and toss everything together until well mixed.
• Taste your kilawin and adjust the flavors as needed. Add more vinegar for extra tang, more lemon juice for brightness, salt for seasoning, or pepper for heat. The balance should be tangy, slightly salty, and have a good kick from the ginger and chilies.
• Once you're happy with the flavor, transfer everything to your serving dish and cover it. You can refrigerate it for 30 minutes to serve chilled, or serve it immediately at room temperature.

Tips from Lola's Kitchen

• Don't skip the marinating step - it helps tenderize the goat and infuses flavor deep into the meat
• Keep the skin on the goat when grilling - it adds incredible texture and protects the meat from drying out
• Taste as you go when mixing the final ingredients - every batch of vinegar and lemon juice has different acidity levels
• Let the kilawin rest for at least 10 minutes before serving to allow all the flavors to meld together
• Use the freshest ginger you can find - it should be firm and have tight, smooth skin
• Don't overcook the goat on the grill - you want it cooked through but still tender

Tried this recipe?Let us know how it was!

The Story Behind Kilawing Kambing

Kilawing Kambing has deep roots in Filipino culinary tradition, tracing back to the Spanish colonial period when Filipino cooks began adapting Spanish techniques with local ingredients. The word "kilawin" comes from the Filipino word "hilaw," meaning raw, though this grilled version represents the evolution of the dish over centuries. Originally, kilawin was purely a raw preparation method, similar to ceviche, where fresh fish or meat was "cooked" using acidic ingredients like vinegar and citrus.

The use of goat meat in Filipino cuisine reflects the country's agricultural heritage, where goats were commonly raised in rural communities across the archipelago. In provinces like Bataan, Bulacan, and parts of Northern Luzon, goat meat became a celebration staple, especially during festivals, weddings, and religious ceremonies. The combination of grilling the meat before adding the acidic marinade creates a unique Filipino twist that sets kilawing kambing apart from other kilawin varieties.

What makes this dish truly special in Filipino culture is its role as the perfect pulutan – food specifically designed to accompany alcoholic beverages. The tangy, acidic flavors help cleanse the palate between drinks, while the rich, smoky goat meat provides substance. This tradition of pairing specific foods with drinks reflects the Filipino value of communal dining and celebration, where food serves not just as nourishment but as a way to bring people together.

Today, kilawing kambing remains a beloved dish across the Philippines, with each region adding its own local touches. Some areas include vegetables like radish or cucumber for extra crunch, while others adjust the vinegar-to-citrus ratio based on local preferences. This regional variation shows how traditional Filipino recipes continue to evolve while maintaining their authentic flavors and cultural significance.