Jorge Castillo: We love to grill out! It’s a great way to enjoy the outdoors and enjoy some great food at the same time.
Raúl Musibay: And it sure beats jogging!
Glenn Lindgren: The great thing is, once you get them on the grill, pinchos cook fast. This leaves you with plenty of time for enjoying the beverage of your choice and some good conversation as you dig into your delicious pinchos with everyone else.
Raúl Musibay: Instead of “slaving” over the grill while everyone else enjoys the shade!
Jorge Castillo: You can put everything together for some delicious pinchos in less than an hour’s prep time.
Raúl Musibay: And that includes drinking a beer or two.
Juicy savory beef chunks on a stick, marinated, grilled, and mopped with a spicy sauce
INGREDIENTS:
Stir in the juices, onion, and oregano.
Let sit at room temperature for 30 minutes.
Heat the olive oil in a 2-quart saucepan until hot, but not deep-frying hot. We’re looking for something in the neighborhood of 300 degrees F. If it starts to smoke, it's too hot! Remove the oil from heat and quickly (and carefully) whisk in the garlic-orange juice mixture until well blended. Let cool.
Place the sirloin cubes in a non-metallic bowl. Pour the marinade over the meat, cover the bowl with plastic wrap, and refrigerate at least 4 hours, but preferably overnight.
Get your grill nice and hot.
If you are using wooden skewers, soak them in water before using.
Skewer the meat onto the skewers.
Grill the meat, turning occasionally, until cooked to perfection. If you enjoy a more spicy hot flavor, be sure to brush the pinchos occasionally with Raúl and Glenn’s pincho oil (recipe below).
Adjust seasonings as you go -- meaning a little salt and black pepper is usually in order.
Cook beef exactly as you like it from very rare to well done—anywhere from 2 to 12 minutes.
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TIP: For those who are “resistant to work or exertion” -- otherwise known as lazy -- skip the skewers. When we make pinchos for a large group, we frequently toss out the skewers and just put the meat chunks or shrimp directly on the grill. We can then serve the pinchos “family-style” in serving bowls garnished with our grilled onions, green bell pepper, red bell pepper, and cherry tomatoes. Just make sure your chunks are big enough to prevent them from slipping through the grill.
1. Whisk all of the ingredients together in a non-metallic bowl.
2. Season to taste with salt and pepper.
3. Rum is an optional ingredient. If Raúl and Glenn happen to be drinking rum and grilling at the same time, some of the rum usually finds its way into the pincho oil.
4. Use this oil to baste the meat or seafood occasionally as it cooks on the grill. It also tastes great on those vegetable kabobs.
NOTE: Pincho oil is quite volatile, so apply it sparingly to your meat or seafood and watch for flare-ups.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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