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Cuban Pork Pinchos (Kebabs)

A delicious pork pincho (kebab) marinated in a traditional Cuban marinade made with sour orange. Grilled to perfection, this is an extremely flavorful kebab and perfect for any summertime gathering.

Course Main Course
Cuisine Cuban
Keyword Caribbean Marinade, Cuban Pork Pinchos, Grilled Pork, Pork Kebabs, Skewered Pork
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 27 minutes
Servings 12 kebabs
Author The Tiny Fairy


Pork Pinchos

  • about 2.3 lb. pork boneless tenderloin
  • red onion, quartered and cut in chunks
  • red bell peppers, cut in chunks
  • green bell peppers, cut in chunks
  • yellow squash, cut in ½ inch slices
  • zucchini sqush, cut in ½ inch slices
  • baby portobello mushrooms, whole

Cuban Mojo Marinade

  • ½ cup sour orange juice substitute equal parts orange and lime juice
  • cup extra virgin olive oil
  • 4 Tablespoons garlic cloves, mashed or finely minced
  • 1 Tablespoon dry oregano
  • teaspoon dry cumin
  • zest of a lemon
  • 2 teaspoons kosher salt prefer Diamond brand, less salty than Morton
  • 1 teaspoon ground black pepper


Making the Mojo Marinade

  1. Combine all the ingredients in a mason jar or measuring cup. Set aside.

Making the Pinchos

  1. Trim the tenderloin by removing the silver skin. If your tenderloin is one piece, cut into four even long strips and cut the strips into 1-inch chunks. If your tenderloin is two pieces, cut each piece in half lengthwise, then in 1-inch chunks.

  2. Place the chunks in a non-reactive bowl or plastic bag and pour the marinade over the pork. Toss to combine and ensure the pork is evenly coated with the marinade. Refrigerate for 4 hours or overnight.

    Note: If you wish to baste the pinchos, reserve a third of the mojo and marinate the pork with the remaining mojo.

  3. Remove from refrigerator for 30 minutes before skewering and soak wooden skewers for 30 minutes to minimize burning if not using stainless steel skewers. Set up an assembly station with the vegetables.

  4. Brush the cooking grates clean and preheat grill. While grill pre-heats, assemble the pinchos.

  5. Skewer the pork chunks alternating with vegetable chunks, but don't pack them tight. Allow a little wiggle room for even cooking.

  6. Grill skewers for 8-10 minutes over direct high heat, with the lid closed, turning and basting only a few times. Pork should have some charred edges with a golden color and barely pink in the center, vegetables should have charred edges.

  7. Remove from the grill and tent with foil for 5 minutes to allow the meat to rest. Serve warm.