Pinchos In The Oven Food

PUERTO RICAN PINCHOS/PINCHOS DE CERDO

Steps:

• Marinate the wooden skewers in water for 20 minutes to help prevent charring. (I use my kitchen sink to do this)
• Rinse and cut pork into 1 inch chunks.
• Add the pork chunks to a bowl and add the sazon, adobo, cumin, oregano, oil and vinegar. With a spoon or your hands, mix seasoning well into pork.
• Marinade for at least 20 minutes or overnight.Cover and refrigerate to marinade.
• Once pork is marinated, skewer pork chunks onto wooden skewers.
• After lighting lump charcoal and letting it start to heat, wait until it forms some "white ash" on top, then lightly oil grill grate with a brush.
• Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
• With a pair of tongs, flip pinchos over and cook for another 10 minutes.
• While pinchos are cooking, make the garlic mojo. Add peeled garlic and oil to a blender and blend or use a morter and pestle.
• Flip over again and cook for another 5 minutes.
• Flip one more time and cook for another 5 minutes.
• Pinchos are done.Top with garlic mojo, barbeque sauce or leave plain.I like to mix match mine for company to give them options.Don't forget to top each skewer with a slice of bread.
• Optional and what I do: Add the bread slices to the grill and brush with garlic mojo. Char on each side for a minute.Top each skewer with a slice of bread! Truly authentic pinchos!

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.

PINCHOS

Steps:

• Combine 1/2 cup sofrito, 1/3 cup olive oil, 1 1/2 tablespoons each sazón and adobo seasoning, 1 1/2 teaspoons each onion powder and granulated garlic and 1/2 teaspoon pepper in a bowl.
• Toss with 2 1/2 pounds pork tenderloin (cut into 2-inch cubes); marinate overnight.
• Thread the meat onto skewers, leaving space at the bottom of each. Grill over medium-high heat for 3 minutes per side. Flip again and cook 2 more minutes. Brush with barbecue sauce, flip again and cook 2 more minutes. Remove from the grill, brush with more barbecue sauce and let rest 5 minutes. To serve, add a piece of grilled bread to each skewer.

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 MORUNOS

Steps:

• Prepare grill.
• Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
• Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
• Grill kebabs 6 minutes on each side or until pork is cooked.

PANCHO SAUCE

Steps:

• Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
• Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
• Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
• This sauce can be stored for several months in the refrigerator.

TAPAS - SPICY PORK SKEWERS (PINCHOS MORUNOS)

Steps:

• Cut pork tenderloin into 1-inch cubes.
• In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
• Marinade pork for a minimum of 4 hours to overnight.
• Preheat oven to 350 degrees F.
• or preheat grill to medium high.
• Thread pork cubes onto small wooden skewers.
• Bake for 10 to 15 minutes in oven.
• Alternatively grill over medium heat, about 10 minutes.
• While cooking turn once and baste with marinate until well browned.

PINCHITOS MORUNOS

Steps:

• Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
• Add olive oil and lemon juice or vinegar and mix well.
• Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
• Put skewer in a container and top with marinade.
• Let marinate for 2-3 hours, turning every once in a while.
• Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
• Serve with lemon wedges and cilantro.
• Note: These can be done in the oven too-375° for 15 minutes (about), turning once.