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3 1/2 pounds pork tenderloin or boneless, skinless chicken thighs, cut into 1 1/2" - 2" chunks

Pinchos Marinade:
1 cup white wine vinegar
3/4 cup sofrito
1/2 cup extra virgin olive oil
2 tablespoons sazon seasoning
1 tablespoon granulated garlic
1 tablespoon onion powder
2 teaspoons adobo seasoning
1 1/2 teaspoons dried oregano
3/4 teaspoons black pepper

Spicy Pinchos Sauce:
1/4 cup, packed light brown sugar
2 teaspoons adobo seasoning
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1/2 teaspoon black pepper
2 tablespoons sofrito
1/4 cup hot sauce optional
14 ounce bottle BBQ sauce

To Serve 1 pound loaf pan sobao or soft crust Italian bread, slice 1" thick


Prepare the Marinade and Marinate the Meat
Fill a quart size mason jar with the white wine vinegar, sofrito, olive oil, sazon, granulated garlic, onion powder, adobo, oregano, and black pepper.

Screw the jar's lid on tightly and shake the contents vigorously until well combined.

Pour the marinade over the meat in a large, non-reactive mixing bowl. Toss the meat in the marinade to evenly coat it.

Cover the bowl with plastic wrap and marinate the meat in the refrigerator for 12-24 hours.

Make the Spicy Pinchos Sauce:
In a 2 quart saucepan, stir together the brown sugar, adobo, granulated garlic, and onion powder.

Add the sofrito, hot sauce and BBQ sauce to the pot and stir together until smooth.

Bring the sauce mixture up to a boil over med-high heat. Allow the mixture to boil for one minute.

Reduce the heat to low and simmer the sauce for 10 minutes, stirring frequently to discourage sticking.

After 10 minutes, remove the sauce from the heat. It is now ready to be used or stored at room temperature for 2 days in a jar.

Thread the Marinated Meat On to Skewers
Forty-five minutes prior to grilling the meat, begin soaking your wooden skewers in water. Lay the skewers on a flat platter or sheetpan and cover them with water.

Lay a paper towel over the skewers to keep them submerged in the water.

Remove the meat from the refrigerator and use a colander to drain the marinade from the meat.

Preheat your charcoal grill while the skewers are soaking.

After the skewers have soaked for 30 minutes, thread the meat onto them.

Use your hand to measure 3" from the end of the stick- this will serve as a handle for holding the skewers. Thread the meat tightly packed onto the skewers, leaving that 3" space from the bottom of the skewer.

Leave a 1 1/2" space at the top for adding the bread slice later.

Lay the threaded skewers on a sheet pan while you thread the remaining meat.

Grill the Meat
Once your grill reaches 450°F, lay the pinchos on the oiled grate.
Place your foil-wrapped, sliced bread in the coolest area of the grill, or on the grill's warming shelf.

Grill the pinchos on the first side for 3 minutes.*

Carefully- the skewers will be hot- turn the pinchos over to the other side. Brush the grilled side liberally with the Spicy Pinchos Sauce and grill for an additional 3 minutes*.

Flip the pinchos onto the sauced side. Brush them with more sauce and grill for 2 minutes*.

Flip them over one last time and grill for another 2 minutes, or until the sauce is caramelized and the internal temperature of the pinchos reaches 145°F.

Remove the pinchos and bread from the grill.

Tent a large piece of aluminum foil over the pinchos and allow them to rest for 5 minutes. Stick a slice of bread on the end of each pincho before serving.

Leftover Pincho sauce may be heated to boiling and drizzled over the grilled pinchos as desired.

Enjoy while hot.

*If using chicken or shrimp instead of pork cooking times will vary
Store leftover pinchos off of the skewer in the refrigerator for 3 days.
Freeze the meat after marinating in freezer storage bags for up to 6 months. Thaw under refrigeration for 24 hours prior to grilling.