Pork Kabobs Pinchos Recipes

PORK KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

PORK BBQ KABOBS (PINCHOS DE CERDO BBQ)

Steps:

• Mix olive oil, oregano, garlic, salt, and pepper.
• Mix seasoning with meat.
• Place in ziplock and let sit overnight in refrigerator.
• Place 1 piece of meat, then 1 piece of onion, then 1 piece of pepper on skewer and repeat until you have 4 pieces of each on the skewer.
• Grill for at least 20 minutes turning once or twice on the grill.
• You can place a sliced of grilled french garlic bread on the tip of the skewer.

PORK KABOBS (PINCHOS)

Steps:

• Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.
• Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.
• Cut the pork into 1-inch cubes.
• Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.
• Skewer the pork pieces and grill the kabobs for about eight minutes, turning occasionally for even grilling.
• Tip: If you use wooden skewers, soak them in water while the pork is marinating.

PINCHOS

Steps:

• Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
• When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
• Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.

PINCHOS (SPANISH KEBABS/TAPAS - PORK, LAMB, PRAWNS OR CHICKEN)

Steps:

• Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
• Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
• Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
• Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
• When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
• Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don't cook it quite so long). Serve the kebabs at once.