Pinchos -- Pork Kabobs

Pinchos -- Pork Kabobs

INGREDIENTS

1 cup finely diced onion
6 cloves garlic, mashed with 2 teaspoons
salt and 1 teaspoon black peppercorns
3 tablespoons Spanish sweet paprika
2 teaspoons ground cumin
1 cup olive oil
1/2 cup lemon juice
1/4 cup white wine
4 pounds boneless pork, cubed for kabobs

1. Make your marinade by combining all the ingredients except pork in a non-metallic bowl.

2. Add the pork cubes and mix them around until well coated with the marinade.

3. Cover the bowl with plastic wrap and refrigerate overnight.

4. Skewer the meat loosely so there is a little breathing room between the pork pieces.

5. Get your grill nice and hot.

6. Grill the meat, turning occasionally, about 8 to 10 minutes, or until cooked to perfection and juices run clear.

7. Adjust seasonings as you go-meaning a little salt and black pepper is usually in order.

NOTE: We know that many people like to make their pinchos with chunks

of onion, green or red pepper, and cherry tomatoes, or even zucchini. The problem with this method is that vegetables tend to cook a lot faster than meat. If you want to grill some vegetables with your pinchos, make up some separate skewers with veggies only.

A good rule of thumb is to toss the vegetable pinchos on the grill about midway through cooking the meat.

Source: Excerpted from the book, "Three Guys from Miami Cook Cuban," ISBN:
158685433X