Pork Bbq Kabobs Pinchos De Cerdo Bbq Food

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PORK BBQ KABOBS (PINCHOS DE CERDO BBQ)



Pork BBQ Kabobs (Pinchos De Cerdo BBQ) image

It took my husband a while to find a pincho recipe that taste just like the ones they sell in Puerto Rico. He finally found one.

Provided by Michelle Figueroa

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs boston butt, cut into 1-inch cubes
1 tablespoon minced garlic
1 tablespoon olive oil
3/4 tablespoon salt
1/2 tablespoon black pepper
1/2 teaspoon oregano
1 onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
wooden skewer

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.

Nutrition Facts : Calories 794.2, Fat 57.3, SaturatedFat 19.1, Cholesterol 241.5, Sodium 1524.9, Carbohydrate 5.4, Fiber 1.2, Sugar 1.9, Protein 60.8

PORK KABOBS (PINCHOS)



Pork Kabobs (Pinchos) image

In Puerto Rico pinchos are grilled pork or chicken kabobs. They are just to die for! They are served with a slice of bread at the very tip. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender. From about.com.

Provided by l0ve2c00k

Categories     Pork

Time 45m

Yield 6-9 serving(s)

Number Of Ingredients 7

6 garlic cloves (peeled)
2 teaspoons salt
1 1/2 teaspoons pepper
3 teaspoons dried oregano
3 teaspoons olive oil
3 teaspoons white vinegar
1 lb boneless pork shoulder or 1 lb pork butt

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.

Nutrition Facts : Calories 219.2, Fat 17.6, SaturatedFat 5.6, Cholesterol 53.7, Sodium 827.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 12.9

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



Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken) image

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 8 tapas

Number Of Ingredients 15

2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 1/2 lbs chicken breasts or 1 1/2 lbs prawns

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.

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