In the Caribbean, pinchos are grilled pork or chicken kabobs. You'll find them at every roadside stand.
Here is my garlicky version great for a summer cookout, snack or party. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender.
- 6 cloves garlic (peeled)
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 3 teaspoons oregano (dried)
- 3 teaspoons olive oil
- 3 teaspoons vinegar (white)
- 1 pound pork (boneless shoulder or butt)
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|