Pinchos de Cerdo

Pinchos de Cerdo
Country of Origin 
Preparation Time 
About This Recipe 

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.


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.

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