Pinchos, Spanish for “spikes,” is a simple and versatile dish eaten in many Latin countries. These kabobs are commonly made with pork or chicken and a special marinade. They are usually topped with a small piece of toast or fried plantain. In Puerto Rico, street vendors serve pinchos as a fast treat. They are marinated with traditional Puerto Rican ingredients, such as adobo and achiote-flavored olive oil. By taking some common ingredients and adding some Puerto Rican spices, you can turn a normal kabob into a Puerto Rican pincho.
Mash six peeled garlic cloves and 2 tsp. of adobo in a mortar and pestle. The mixture should have the consistency of a paste.
Add 1 1/2 tsp. pepper and 3 tsp. ground oregano to the garlic and adobo. Stir in 3 tsp. of achiote-flavored 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. Place the bag in the refrigerator for at least 20 minutes. To enhance the flavor, leave your meat in the refrigerator for 24 hours.
Place the meat on the skewers and grill for 10 minutes. Be sure to turn the meat occasionally to cook evenly.
Serve the kabobs with small pieces of toasted bread or fried plantains.
Perfect Way to Cook a Pork Chop in the ...
How to Make Asado Chinese Style
How to Cook Pork Hamonado
How to Make Fish Taco Sauce
How to Make a Juicy Pork Tenderloin
How to Eat Alligator
How to Cook Kobe Steaks
How to Make Filipino Pansit
How to Soak Deer Meat in Baking Soda
How to Cook Boneless Turkey Breast
Cooking Instructions for Lamb Chops
How to Cook Tender Rolled Flank Steaks ...
How to Cook Pork in a Skillet
How to Cook Fresh Turnip Greens
How to Cook Venison Medallions
How to Cook Beef Topside in a Slow ...
How to Cook Barbecue Deer in the Slow ...
How to Cook Carolina Pulled Pork With ...
Easy Pork Chop Marinade Recipe
How to Cook a Frozen Beef Patty ...
Nina Joiner graduated from the University of South Alabama with a double major in biology and philosophy. She is now pursuing a doctorate in pharmacy and has been writing since 2001.