Belizean Grilled Skewers with a Tropical Twist

Ingredients

In this adaptation, we infuse the traditional Spanish Pinchitos with the vibrant flavors of Belizean cuisine. The marinade incorporates Belizean spices and tropical ingredients, giving the dish a unique twist. Additionally, the traditional Spanish accompaniments are replaced with a tangy pineapple salsa, adding a refreshing and tropical element to the dish. We alse have the original recipe for Pinchitos, so you can check it out.

• 500g (1.1 lb) boneless chicken or pork, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or pork, cut into bite-sized pieces
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 pineapple, peeled, cored, and diced 1 pineapple, peeled, cored, and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, diced 1 small red onion, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) fresh cilantro, chopped 2 tablespoons (30ml) fresh cilantro, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, lime juice, soy sauce, olive oil, minced garlic, cumin, paprika, oregano, chili powder, salt, and black pepper. Mix well.
2. 2.
   Add the chicken or pork pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers, alternating with pieces of pineapple, red bell pepper, and red onion.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   While the skewers are grilling, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeno pepper, lime juice, and chopped cilantro. Season with salt to taste.
7. 7.
   Serve the grilled skewers with the pineapple salsa on the side.

Treat your ingredients with care...

• Pineapple — Make sure to choose a ripe and sweet pineapple for the salsa. The sweetness of the pineapple will balance the savory flavors of the skewers.
• Chicken or pork — Cut the meat into evenly sized pieces to ensure even cooking. Marinating the meat overnight will enhance the flavors and tenderness.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• If you prefer a spicier kick, leave the seeds in the jalapeno pepper when making the pineapple salsa.
• Serve the skewers with a side of coconut rice for a complete Belizean meal.

Serving advice

Serve the Belizean Grilled Skewers with a generous portion of pineapple salsa on the side. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the skewers on a platter, with the vibrant colors of the grilled meat, pineapple, and vegetables on display. Place a bowl of pineapple salsa in the center for dipping.