Pork Pinchos on a Skewer
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The Spruce / Eric Kleinberg
Nutritional Guidelines (per serving) | |
---|---|
356 | Calories |
19g | Fat |
13g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 356 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 6g | 30% |
Cholesterol 98mg | 33% |
Sodium 1237mg | 54% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 6% |
Protein 33g | |
Calcium 112mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
In the Caribbean, pinchos are grilled pork or chicken kabobs. You'll find them at every roadside stand.
Here is a 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.
Ingredients
- 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)
Steps to Make It
-
Gather the ingredients.
The Spruce / Eric Kleinberg
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Using a pilón (mortar and pestle), mash the garlic cloves and salt into a paste.
The Spruce / Eric Kleinberg
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Mix in the pepper and oregano. Stir in the olive oil and vinegar. Set the marinade aside.
The Spruce / Eric Kleinberg
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Cut the pork into 1-inch cubes.
The Spruce / Eric Kleinberg
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Cover the pork pieces with the marinade and let set in the refrigerator for about 20 minutes.
The Spruce / Eric Kleinberg
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Skewer the pork pieces and grill the kabobs for about eight minutes, turning occasionally for even grilling.
The Spruce / Eric Kleinberg
Tip
- If you do not have a mortar and pestle, you can achieve a similar garlic and salt paste by chopping and pressing the garlic and salt against a cutting board.
- If you use wooden skewers, soak them in water while the pork is marinating.