PUERTO RICAN PINCHOS/CHICKEN KABOB RECIPE
Provided by By Tony Rican
Time 3h
Number Of Ingredients 6
Steps:
- Cut Chicken Thighs into cubes, place in large bowl. Add in Oil, Adobo, Oregano, Sazon and mix until chicken is completely coated. Cover and place in refrigerator for at least 2 hours and up to over night. Remove from refrigerator and place chicken on kabobs. Grill cooking chicken completely, then coat with your favorite barbecue sauce.
PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SIMPLE PUERTO RICAN PINCHOS
Gather the whole family to feast on these sizzling, perfectly seasoned pork pinchos straight out of the Caribbean.
Categories dinner weeknight meals
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the marinade ingredients.
- Add the pork and toss to coat. Cover and refrigerate, at least 6 hours or overnight.
- Shake off excess marinade and thread the meat onto skewers, leaving a 2-inch space at the end of each skewer.
- Heat the grill to about 450º. Quickly grill the bread slices about 1 minute each side and set aside.
- Cook the skewers, rotating every 3 minutes until just done, about 10-12 minutes.
- Carefully baste the meat with barbecue sauce, and cook for 1 minute, then flip and baste with more sauce. Finish cooking for an additional minute (alternately, cook until pork registers 145º degrees on an instant read thermometer).
- Baste with more barbecue sauce, and garnish with cilantro before serving with a slice of toasted bread. (Elie likes to thread hers right onto the end of the skewer.)
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