Puerto Rican Pinchos/ Beef Kebobs

In Puerto Ricao we call these Pinchos, which is Spanish for "spikes" and they are commonly sold off the side of the roads or in kioskos, which are like makeshift kiosks.   These are basically beef kebobs but using traditional Spanish seasonings. They are definitely better marinated overnight.

These Pinchos are usually served with a piece of bread on top.  I serve them hot off the grill with just a little hot sauce.  I always make larger amounts of meats because it's easier for food prepping.  Usually I will only cook what I need and freeze the rest.  The flavor only gets better and it's less work to do during the work week.  I don't like BBQ sauce, never did but Pinchos are usually topped with BBQ sauce and hot sauce.  I like to use the same marinade to make a sauce. Once you skewer the beef, set the marinade to the side.  In a small pan, heat the marinade, you can add a little beef stock or water to make sure you get it all off the pan, add 2 tbsp of raw honey, 2 tsp olive oil and a little hot sauce and simmer about 8 min. Brush the meat with this in the last 1-2 minutes of cooking.  

 

Most Latin people like their meat well done. I know for most of you this is unheard of but that's how most of us grew up eating meat.  I like it medium, with just a touch of pink but not bleeding.  So timing on these Pinchos will vary for all of us.  I cooked mine for a total of 7 min.  I cooked each side for 3 min and then used my marinade and turned it to the sides for an extra minute.  I also used metal skewers, but if you like yours medium rare you should probably use the wooden skewers (soak them in water for 30 min first) because the metal will heat the core more than you would want.  My pictures show 2 servings on each skewer.  There is about 8 oz on one skewer.        

Puerto Rican Kebobs

Ingredients:

• 56 oz of beef sirloin, cubed
• 1 lime, juice
• 1 orange, juice
• 1 tsp vinegar, white
• 4 garlic cloves, mashed
• 1/4 tsp cumin seeds
• 1 tsp dried oregano
• 1 envelope sazon with achiote (or 1 tsp paprika)
• 1 tsp onion powder
• 1 tsp sea salt
• 2 tbsp Worcestershire's sauce
• 2 tsp olive oil
• 2 tbsp raw honey
• 1 tbsp hot sauce

Instructions:

In a large zip lock bag add the cubed meat should be in about 1.5 in cubes

Add all of the rest of the ingredients up until the Worcestershire sauce mix well making sure all of the meat is well seasoned.  refrigerate overnight

Remove the meat and place onto the skewers

Pour the marinade in a small pan with the olive oil, raw honey and hot sauce and simmer for about 8 min. If you need more marinade just add a small amount of beef stock or water

prepare the grill on high heat and grill to desired doneness, brush the marinade in the last minute.  I cooked mine 3 min per side plus an extra minute for the marinade. transfer to a plate and serve