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
- Adobo Seasoning
- 1 1/2 tsp. pepper
- 3 tsp. ground oregano
- 3 tsp. achiote-flavored olive oil
- 3 tsp. vinegar
- Olive Oil
- Bamboo Skewers
- Hot Sauce
- 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: