Pork Kabobs (Pinchos)

Jun 07, 2023June 7, 20230 13

Delicious Pork Kabobs (Pinchos) recipe that will spice up your day

by The Chefin Main

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

310

Sugar

Fat

16g

Pork kabobs, also known as pinchos, are a popular dish in Spain and other Latin American countries. This recipe calls for marinating pork in a delicious blend of garlic, oregano, olive oil, and vinegar before grilling it to perfection. It's an easy and flavorful meal that can be customized to suit your tastes. You can add mushrooms, peppers, onions, or any other vegetables you like to the skewers to make it a complete meal.

Instructions

1.	Cut the pork into cubes of about 1 inch.
2.	Mince the garlic and add it, along with the salt, pepper, oregano, olive oil and vinegar, to a large bowl. Mix until everything is combined.
3.	Add the pork cubes to the bowl and mix until they are coated with the marinade. Cover and place in the refrigerator for at least 4 hours, or overnight.
4.	Thread the pork cubes onto skewers and cook on a grill or grill pan over medium-high heat until caramelized and cooked through, about 10-15 minutes.
5.	Serve with your favorite vegetables or sides, and enjoy!

PROS

Pork kabobs are a delicious and easy-to-prepare meal that is perfect for a quick weeknight dinner or a weekend barbecue.

The marinade adds a lot of flavor to the pork, making it juicy and tender.

It is a low-carb, high-protein dish that is great for anyone who is watching their carbs.

CONS

Pork kabobs can dry out quickly if overcooked.

It’s important to ensure that the pork is cooked through but not charred on the outside.

It requires some prep work for the marinade, but the results are worth the effort.

HEALTH & BENEFITS

Pork is a good source of protein, iron, and zinc.
The oregano in the marinade is a good source of antioxidants.
Garlic has been shown to boost the immune system and reduce inflammation.

	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