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If you have ever visited Puerto Rico, you will have seen lots of roadside stands advertising “Pinchos”. What is a Pincho? It is a Shish kebob! And Puerto Rico knows how to do them right….
Pinchos, Spanish for “spikes,” is a simple and versatile dish and are commonly made with pork or chicken and a special marinade. They are usually topped with a small piece of Garlic-butter brushed toast or a fried plantain tostone. Pinchos are considered a fast food and are popular both for lunch and dinner and basically just about anytime one needs a bit of protein.
By taking some common ingredients and adding some Puerto Rican spices, you can turn a normal kabob into a Puerto Rican pincho.
You will need:
Pork or Chicken – cubed
1 1/2 tsp. pepper
3 tsp. ground oregano
3 tsp. achiote-flavored olive oil
3 tsp. vinegar
Soak the skewers in water overnight.
Mash six peeled garlic cloves and 2 tsp. of adobo in a mortar and pestle. Add 1 1/2 tsp. pepper and 3 tsp. ground oregano to the garlic and adobo. Stir in 3 tsp. of olive oil and 3 tsp. of vinegar. Set aside the marinade.
Cut 1 lb. of pork or chicken into 1-inch cubes and place in a 1-gallon freezer bag.
Pour the marinade on the meat, mix, and seal the freezer bag and marinate for a minimum of 20 minutes, but overnight is best.
Place the meat on the skewers and grill for 10 minutes. Be sure to turn the meat occasionally to cook evenly.
Before serving, top the kebobs with either a Tostone (fried plantain) or toasted bread brushed with a garlic butter sauce.
Provide hot sauce on the side! We recommend the following: