Pinchos de Carne / Cuban Beef Kebabs
Loaded with flavor, these Pinchos de Carne or Cuban beef kebabs are sure to be a hit at your next barbecue or casual event. The small cuts make it easy to quickly grill the sirloin to each person’s liking, so those who love rare meat – and those who prefer it charred to a crisp – can both be happy. Serve them alone as a protein-packed snack, or over steaming hot rice as an entree.
(Serves 6)
Total Time: 30 min
- 10 cloves Garlic
- 2 tsp. Salt
- 1 tsp. Black Peppercorns
- 1 cup Orange Juice
- 1/2 cup Lemon Juice
- 1/2 cup Lime Juice
- 1/2 cup minced Onion
- 1 tsp. ground Oregano
- 1 cup Olive Oil
- 4 lbs. Top Sirloin, cubed
- Wooden skewers, soaked overnight
- Mash the garlic, salt, and peppercorns into a paste using a mortar and pestle. Stir in the lemon, orange, and lime juices, onion, and oregano. Let sit at room temperature for 30 minutes.
- Heat the olive oil in a 2-quart saucepan to around 300 degrees F (hot, but not deep-frying hot… it shouldn’t be smoking). Remove the hot oil from the heat and quickly whisk in the garlic-orange juice mixture until well blended. Allow to cool.
- Place the sirloin cubes in a non-metallic bowl. Pour the cooled oil mixture over the meat, cover the bowl with plastic wrap, and refrigerate overnight or for at least 4 hours.
- Skewer the meat and place on a hot grill. Turn occasionally, until cooked to your preference, from 2 to 12 minutes.
- Serve Pinchos de Carne and enjoy!
Adapted from Three Guys from Miami
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