Grilling Main Dishes

Mookata Thai BBQ

Where is Mookata From?

Mookata originates in Northern Thailand, and literally means “pork and skillet”. Mookata is a popular Thai dish made from skewers of meat, vegetables, and spices that are grilled over an open flame. There are many variations of mookata, but all share the same basic premise: food is cooked on skewers over an open flame. 

What is Mookata?

Mookata is a Thai BBQ experience that features a variety of meats cooked over an open flame. The meats are typically grilled, skewered, or barbecued and served with a variety of sauces and spices. Mookata is a popular dish in Thailand and can be found at restaurants and street vendors around the country.

What is in a Mookata Meal?

Mookata is a traditional Thai BBQ meal that typically consists of meats cooked over an open flame. The meats are usually marinated in a mixture of soy sauce, garlic, and spices, then grilled or barbecued. Some mookata dishes also include vegetables or fruits.

How to Cook Mookata?

There are many different ways to cook mookata, but the most common way to prepare it is by using skewers that are soaked in water for a few minutes before cooking. This allows the skewers to cook evenly and prevents them from burning or over a metal grill like the ones in the pictures below.

What is the Best Mookata Restaurant?

There are many great mookata restaurants in Bangkok. It is a popular street food that can be enjoyed at any time of the day. Some of the best restaurants are known for their unique recipes and the quality of their meats. It is important to find a restaurant that you will enjoy and that offers a good selection of mookata items.

Mookata is a delicious and unique Thai barbecue experience. It is a great dish for groups of people.

Now for the Mookata Thai BBQ Recipe


For the broth I heated up some chicken stock, with added garlic, black pepper corns and roughly chopped onion.

This dish is so easy so let’s not bother with a recipe per se. In a serving bowl throw in shaved green papaya, dried shrimps, one roughly chopped red onion, one finely chopped chilli padi, two tablespoons of fish sauce, and one teaspoon of chili vinegar (or normal vinegar). Give it a good toss, sprinkle over some peanuts and serve immediately. Boom – this is a cracker folks!


Pork fillets – bash the fillets with a tenderising hammer and then cut in to thin slices. Add 2-3 teaspoons of chopped garlic, and 1/2 cup of lemon juice, and a good pinch of sea salt and cracked black pepper. Leave for 3-4 hours to marinade.

Rib eye – bash the meat with tenderising hammer and then slice in to thin strips. Throw it in the zip-lock bag and marinate with my version of Cambodian black pepper dipping sauce for 3-4 hours . Sauce recipe is as below;

  • 3 tablespoons of Yuzu;
  • 3 tablespoons of cracked Kampot black pepper;
  • 1 tablespoon of sea salt;
  • 2 tablespoons of chicken stock powder; and
  • 1 tablespoon of sugar.

Mix it all together and pour over the meat, Make sure all the meat is covered in the marinade.

Lamb leg fillets – bash with the hammer again, cut in to thin strips, squeeze over a whole lemon’s worth of juice, 2 teaspoons of chopped garlic, and some rosemary stalks. Sprinkle with cracked black pepper and sea salt, and again marinade for 3-4 hours.


Read Khun Mookata @ Siglap

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