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Pinchos, Kabobs, meat on a stick or whatever you want to call it, it’s all great! In Puerto Rico you will find a version of pinchos no matter where you go and they can be purchased 24 hours a day, usually it’s bar food or street food. This is collaboration of pinchos. My mom marinaded the chicken and I marinaded the pork.
Mom’s Chicken Pincho
2 lbs. chicken thigh with almost all the fat trimmed off, de-boned, and sliced into large cubes
1 packet Sazon seasoning (goya)
1 tbsp. adobo seasoning (goya)
1 wild oregano leaf, minced
salt and pepper
1/4 cup grape seed oil (you can substitute with olive oil)
Marinade chicken for 25-30 minutes. Add red peppers, onion, or whatever you want to the chicken pincho and cook over a BBQ.
Eric’s Pork Pincho
2 lbs. pork shoulder, fat trimmed off and cut into large cubes
3/4 cup grape seed oil (you can substitute with olive oil)
6 garlic cloves crushed
1 tbsp. cumin
3 tbsp. salt (I like salty pork)
1 tbsp. sugar
2 limes, juiced
Marinade for 1 hour the cook with red peppers and onions or whatever you want then BBQ!!!