Kilawing Kambing Recipe

When we hear of the word Kinilaw or Kilawin, what usually comes to mind is a dish made of raw or uncooked meat, seafood, or vegetable soured in vinegar or citrus fruit juice. However in the Philippines, depending on what region and what meat are you cooking, "Kinilaw" or "Kilawin" can, sometimes mean, boiling or grilling the meat first before mixing it with souring agents. In Pampanga, for example, the pork is boiled and later mixed with vinegar. In Ilocos region, sometimes, the goat meat is first boiled and/or grilled before adding with vinegar.

Kilawing Kambing is a goat meat with skin and liver mixed with vinegar or kalamansi juice and other seasonings and spices. Practically, if goat meat is tough, then it needs to be boiled fist to tenderize before mixing it with vinegar and other ingredients of the dish. The meat of a goat with age more than 9 months old is tough and, therefore, needs to be boiled first to tenderize before grilling. "Chevon" which are 6 to 9 months old goats are tender and juicy and, therefore, can be grilled directly without boiling. "Cabrito" which are 4 to 8 weeks old goats are more tender and juicy than "Chevon". If you are given a choice, the goat meat of Cabrito is the best and most ideal for Kilawing Kambing.

The authentic recipe of this dish involves goat's meat with skin, liver, red onion, citrus (calamansi) fruit juice or souring agent like vinegar, salt and pepper, and chilies like Philippine bird's eye pepper (siling labuyo), and with optional ingredients of brain and bile or bitter juice extracted from the bladder or by squishing the grass in the animals' stomach. Usually, the goat's meat is grilled "rare", while the liver is grilled "medium". The recipe presented in this website are the Ilokano version and the one with soy sauce. Some folks in Baguio, La Union, Dagupan, and Pampanga use additional ingredients such as soy sauce, ginger, garlic, wasabi, mayonnaise, and cilantro.

Possible origin of this dish is in Ilocos region where it is very popular and believed to have originated during the pre-Spanish colonial period. It is believed that this is an aboriginal dish invented by the Ilocanos using one of the old ways of cooking like grilling, use of citrus fruit as souring agent, and brain as cream to make the dish more appetizing and delicious.

Kilawing Kambing Ilocano Version

Kilawing Kambing Photo


  • 1 kilo goat’s meat with skin
    • *Preferred cuts are from the thigh, loin, neck and shoulder.
  • 2 red onions; thinky sliced
  • 3 siling labuyo; chopped
  • Vinegar (lemon or kalamnsi juice)
  • Salt and pepper
  • Optional Ingredients
  • Goat's liver
  • Goat's brain
  • Goat's bile

Cooking Instructions:

  1. Boil goat's meat to tenderize. If goat is young and tender, there is no need to boil.
  2. Grill the goat's meat.
  3. Cut in thin slices and put it in a bowl.
  4. Mix well with onion and siling labuyo.
  5. Balance seasoning with vinegar, salt and pepper.
  6. Add goat's brain or bile if the ingredient is available
  7. Serve with Lambanog, Ginebra Gin, or Martini cocktail.

Kilawing Kambing with Soy Sauce Version

Kilawing Kambing with Soy Sauce

Kilawing Kambing Ingredients

  • 1 kilo goat’s meat with skin

    *Preferred cuts are from the thigh, loin, neck and shoulder.
  • 2 big onions; sliced
  • 1 root ginger; cut in strips
  • 3 siling labuyo; chopped
  • Vinegar
  • Salt and pepper
  • Soy sauce

Kilawing Kambing Cooking Instructions

  1. Marinate goat meat in soy sauce, grill, then make small slices.
  2. Balance seasoning with vinegar, salt, and pepper according to taste.
  3. Garnish with onion and silling labuyo.
  4. Refrigerate, then serve.