Kebabs with a twist: Cuban pinchos de carne recipe
It’s official—summer has arrived, and with warmer days come pool parties and barbecues. While your neighbors are serving traditional American fare, get creative with your cookout and fire up some pinchos de carne. This easy-to-make Cuban dish featuring beef sautéed in citrus juices, onions, garlic, and flavorful spices puts a zesty spin on the kebab. Prepping the beef the night before also means this is a quick but oh-so-delicious meal to throw on the grill the day of your party. So ditch the hamburgers and hot dogs and add a little sizzle to your summer barbecue with this recipe! We recommend washing it down with a refreshing mojito (or two).
(+ overnight marinating)
- 10 garlic cloves
- 2 tsp salt
- 1 tsp black peppercorn
- 1 cup orange juice
- Juice of 4 lemons
- Juice of 4 limes
- 1/2 cup onion, minced
- 1 tsp ground oregano
- 1 cup olive oil
- 4 lbs top sirloin, cubed for kebabs
Mash garlic, salt, and peppercorn into a paste with a mortar and pestle. Stir in the citrus juices, onion, and oregano. Let sit at room temperature for 30 minutes. Heat the oil in a 2-qt saucepan until hot, around 300°F. Remove oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool.
Place the sirloin cubes in a non-reactive bowl. Pour the marinade over the meat, cover the bowl with plastic wrap, and refrigerate at least 4 hours, but preferably overnight. If you are using wooden skewers, soak them in water before using. Skewer the meat and arrange on a heated grill. Cook for 8 to 10 minutes or until cooked to your liking, turning occasionally.
Will you give these Cuban kebabs a try? Show off your work by sharing a photo on Instagram with #goaheadtours!