I started my blog, Jackie of All Trades because I wanted to share all of the things that go on inside my little brain.
People watching is my jam. I’ve learned so much about human behavior just from watching people interact. This is where I’ve picked up on relationship behaviors and the do’s and don’ts of relationships.
A little bit more about me
If you didn’t already know, I have been an introvert for much of life.
Holding my words and emotions in until I practically exploded. This caused so much anxiety and depression that I really didn’t know what else to do.
In my short while of chakra studies, I can attribute this to my throat chakra being closed or being only slightly open.
I am now using my voice every day. Putting myself in uncomfortable situations and allowing myself to be vulnerable and it has opened up a world of opportunity!
My biggest worry was my lack of making lasting friendships. My longest friend, besides a family member, was only in my life for 6 years and things ended so badly between us.
Yes, 6 years was a really long time, but I thought this girl would be my Maid of Honor in my wedding someday. I wrote her a letter and you can read it here. In that post, you can also find the ways that I used to cope with that and a few other friend “breakups.”
Healthy Fair Foods
Anyways, I digress. Fall is here and that means it’s also Fair time. Fair foods are so greasy and fattening, yet so yummy! How would you feel if I offered you some recipes that would give you that Fair food vibe without all of the calories and regret?? It sounds like a win to me!!
So, I started to think of all of the foods that I enjoyed. I even asked a few friends what they liked. Funnel cake became an astounding favorite and so were turkey legs. As an alternative, I came up with a recipe for Apple Funnel Cake Fritters (which can be made vegan) and for Grilled Pinchos or Puerto Rican kebabs.
Javi, the people pleaser and chef
First up, we have my dad’s recipe for grilled pinchos or kebabs.
My dad is a people pleaser. Not because he is being taking advantage of or anything, but because he has the heart to serve.
His nickname was Big Papa because he loved everyone and wanted to make sure no one went hungry.
He is always putting the needs of others before his own and I admire him so much for that!
For every family or friend gathering, my dad was the one in the kitchen making some kind of meal and don’t forget the infamous piña colada.
He would bring his blender with him EVERYWHERE.
No joke, but to this day. I wouldn’t even have been in his house for more than 30 seconds without him asking if I want anything to drink or eat! I love my dad!
These kebabs have been another one of his staples. But, he calls them “pinchos.” Pinchos comes from the Spanish verb ‘pinchar’, which means ‘to pierce.’ It makes perfect sense to me because you have to pierce the food to put them on the stick!
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Pinchos (Puerto Rican Kebabs) Recipe
You will need the following ingredients:
- 3 Bell peppers of different colors or you can use the same color (the larger the better)
- 1 large onion
- 1/2 cup barbecue sauce of your choosing (I went with Sweet Baby Ray’s because it was on sale at Publix)
- 2lbs of the meat of your choice (I chose chicken thighs)
- metal or wooden skewers
- Goya Adobo Seasoning to taste
- Garlic Powder to taste
- Cajun Seasoning to taste (optional: I added it because of the spice)
- (not pictured) the packet of Goya Sazón that added the orange color to the chicken
- Wash and dry all of your veggies and meat. I usually like to clean my chicken with vinegar to make sure it is disinfected really well.
- Cut up your veggies in about 1-inch dice and set aside.
3. Cut your meat into 1-inch dice.
4. Combine chicken, Adobo, garlic powder, cajun seasoning, and Sazón in a large bowl or plastic bag.
5. Mix until well combined.
6. Most people will put the seasoned meat in the fridge for about an hour or overnight to get happy with its newly found seasonings, but I like to thread my skewers immediately and then let them rest in the fridge. *If you are using wooden skewers, soak the skewers in water for about 30 minutes to an hour before threading.*
7. Heat up your grill to about 500 degrees or your oven to 350 degrees.
8. Oil up your grill or pan so that the kebabs don’t stick.
9. Place the skewers on the grill and sear on each side for about 3-5 minutes. If cooking in the oven, cook on each side for 10 minutes on each side.
10. Lower the grill temperature to 400 and brush the skewers with the barbecue sauce on both sides and let sear for about 3-5 more minutes to allow the barbecue sauce to caramelize. If cooking in the oven, change your oven to a low broil and brush the skewers with barbecue sauce on both sides and broil for 3-5 minutes.
Enjoy the crap out of those kebabs!
These kebabs are amazing!!! They were the staple at any and every family or friend gathering. You’ve got to try them! Also, Javi, had a suggestion, add a piece of Cuban or Puerto Rican bread to the top of the pincho.
If you do try them, let me know and send me pictures! I’d love to see how they turned out! Stick around and check out my take on a healthier funnel cake.