Inigo Montoya On A Stick

Do you know what a pincho (peen-cho) is? Sure you do! It’s a Spanish/Puerto Rican style shish kabob!

If you’re still not sure what I’m talking about, then let me paint you a picture. Well, you know, upload one! And if you’re worried you’ll forget what it’s called, just remember that when you eat it you’ll be begging someone to “pinch” you because you’ll think you’re dreaming.

 

Feast your eyes on this hunk o’ meat on a stick! Pinchos are compilation of herbed and marinated meat (chicken or pork) and vegetables arranged to your satisfaction on a skewer (long wooden or metal pointy stick) and then grilled or baked in an oven. In Puerto Rico, street vendors serve pinchos as a fast, flavorful treat. I fondly remember pulling over to the side of the road with my grandma to buy some of these yummy kabobs!

Anyway! Enough Drooling! Put on your cooking face. Play your favorite Pandora salsa or tango station. Slide on your apron and let’s get cooking! It’s as easy as cha cha cha! 

**This is a simple way to prepare your marinade. You can add any other yummy spices! Like cilantro (my favorite herb), cayenne pepper for a nice spicy kick, lime, etc.)**

** Soak your wooden skewers in water to avoid burning.**

 

Uno: Mash it like you’re mad!

Mash six peeled garlic cloves and 2 tsp. of adobo in a mortar and pestle or food processor. When it’s done, it should be the consistency of paste. It will smell very appetizing, but hold your horses! With patience comes great… idk, just don’t eat it yet.

Dos: Marinade like a merry maid?

Add 1 1/2 tsp. pepper and 3 tsp. ground oregano into the garlic and adobo mixture. Stir in 3 tsp. of achiote-flavored olive oil and 3 tsp. of vinegar. Set mixture aside for now. We’ll be back to it pronto!

Dos and ½: Let your hips do the talking.

Do a little shimmy and a my “Hips Don’t Lie” Shakira hip shake. Walk over cavalierly to your un-expecting 1 lb. of meat. Glare at it raptly. Raise your brow and brazenly say, “My name is insert your name here. You killed my father, prepare to die.” Proceed to step 3 (tres). 

 

Tres: Chop it like a ninja (or Inigo Montoya).

Cut 1 lb. of pork or chicken into 1-inch cubes and place in a 1-gallon freezer bag.

Chop your onion and bell peppers into 1-inch pieces. Place in zip lock bag and set aside.

Cuatro:  Cool it, sistah!

Pour the marinade on the meat and a bit on your vegetables, and mix and seal both bags. Place the bags in the refrigerator for at least 20 minutes. To boost the taste, let your meat slumber in the fridge for 24 hours. It’ll awaken with a blissful aroma that kisses you gently on the cheek, then smacks you and shouts, “Cook me, senorita! Ahora!” (I think I’ve officially made this recipe post PG-13, with the violence and all).

Cinco: Poke ‘em. Grill ‘em. Turn ‘em. Eat ‘em. 

 

Thread the meat and vegetables on the skewers, alternating until the skewer is full. Grill for 10-15 minutes. Be sure to turn the meat occasionally to cook evenly.

 

IF OVEN GRILLING

**If you’re oven grilling your kabobs, preheat your oven to 400 degrees prior to threading meat and veggies. Place kabobs directly on racks. No need to turn them. Bake them for about 15 minutes, until meat is fully cooked.   

Serve them over some rice, plantains, or warm bread!  ¡Buen provecho!

Thank for reading! Wish you many smiles today!  Don't forget to subscribe!