Pinchos: Meat on a Stick

Meat on a stick is one of the most primitive recipes in history. The though of a well-seasoned piece of meat cooked directly in the fire. Seared outside, tender inside, a perfect pairing for a day out in the beach or backyard grilling.

Pinchos is very popular in Puerto Rico and are also known as Shish Kebabs in Old World. Highly recommend prepping ahead of time, cut, season and assemble, the let the flavor set in the refrigerator for a few hours, even overnight.

Once ready to be cooked, take them out of the refrigerator and let them rest for about 20 minutes before cooking in the fire, or flat gridle. To make Pinchos a wholesome meal, add them to a plate of rice, grilled veggies, tostones or corn on the cob.

Check out this video from the Orange County Library and learn how to season, assemble and cook this hearty dish.

Pinchos Ingredients

• 2 lbs. chicken thighs

• 2 lbs. pork chunks or boneless ribs

• Red onion

Season chicken and pork with:

• 1 tablespoon of sofrito (blended onion, garlic, pepper, coriander or cilantro, and apple cider vinegar) 

• 2 Tbsp. Adobo’ Zon Original

Soak wooden sticks before using

Cut meat in cubes and add to pincho sticks.

Use your preferred variety of veggies to insert in between the meat.

Order Adobo' Zon