Pinchos de Cerdo

To keep this easy grilled entree on the healthy side, use a lean cut of pork, such as loin or tenderloin. If you're using wooden skewers, be sure to soak them in water for at lest 30 minutes before using.
Country of Origin
Preparation time

1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper
4 to 5 garlic cloves, minced
1/3 cup orange juice
2 tbsp. fresh lime or lemon juice
1 tbsp. dark or light rum
2 lb. pork, cut into 2-inch cubes
Wedges of red onion and bell peppers


1. In a large nonmetal bowl, combine oregano, cumin, salt, black pepper, and garlic. Stir in orange juice, lime or lemon juice, and rum.

2. Pierce the pork cubes once or twice with a knife tip. Add pork, onion, and bell pepper to the marinade and toss well. Cover and refrigerate for at least 4 hours, and up to 1 to 2 days, turning the pork cubes over once or twice.

3. Preheat a grill to medium. Thread pork, onion, and peppers on skewers. Grill for 10 to 15 minutes total on all sides, turning the kebabs every 3 to 4 minutes, while basting with the remaining marinade.