In the street corners of my hometown in Puerto Rico, you will often find people with a grill selling delicious Spanish kabobs, also known as pinchos. My parents always enjoyed making pinchos because, 1) they're simple to make, 2) they can be modified to your liking, and 3) it fed their young picky child who hated everything. 

To all my non-chefs out there, don't worry. I'll keep the kitchen fires to a minimum. This recipe should be simple enough to impress all your family and friends.


  • Prep Time:15 mins
  • Cook Time:30 mins
  • Total Time:45 mins
  • Servings:1
  • Easy


  • chicken breasts/thighs whichever you prefer
  • wooden sticks
  • adobo seasoning
  • garlic powder
  • pepper
  • olive oil
  • lime juice
sauce, chicken
Alexandra Torres-Perez
  • Step 1

    Cut the meat into chunks. You want these chunks to be bite-sized.

    pork, chicken
    Alexandra Torres-Perez
  • Step 2

    Season the meat according to your taste. I use a combination of adobo, garlic powder, and pepper. I also add a packet of sazón to give it a little bit of color. Make sure to add a teaspoon of lime juice or oil and vinegar so your chicken stays moist when you cook it.

    Alexandra Torres-Perez
  • Step 3

    Skewer the meat on the stick. This is where you can add your vegetables as well. Traditionally, you would want to layer it on the stick so it would be: chicken, onion slice, chicken, red pepper, chicken, onion, etc. Make sure you have enough room to hold the pincho at the bottom.

    shrimp, sushi
    Alexandra Torres-Perez
  • Step 4

    Grill/bake until fully cooked. If baking, preheat oven to 405°F. Cook for 45 minutes or until golden brown.

    chicken, sauce
    Alexandra Torres-Perez
  • Step 5

    (Optional) Add your favorite BBQ sauce.

    chicken, sauce, teriyaki
Like I mentioned earlier, you can modify this recipe to your liking. You don't have to use chicken. I've made it with steak and shrimp as well. So, feel free to get in touch with your inner Chef Bobby Flay.