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Pincho is a popular Latin American and Spanish-style grilled skewer, typically made with marinated pieces of meat, poultry, or seafood, served on a stick.

Common meats used for pincho include chicken, beef, pork, and sometimes shrimp or chorizo.

Yes, pincho can be cooked in the oven by placing the skewers on a baking sheet and baking at 400°F (200°C) until cooked through, turning halfway.

Store cooked pincho in an airtight container in the refrigerator for up to 3 days.

Reheat pincho in the oven at 350°F (175°C) for 10-12 minutes or in the microwave until heated through.

Yes, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Grill pincho for about 10-15 minutes, turning every few minutes until the meat is cooked through and nicely browned.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Pincho is best cooked on a grill or barbecue over medium-high heat, turning occasionally until the meat is cooked through and has a nice char.

Marinate pincho in a mixture of olive oil, garlic, lemon juice, spices, and herbs for at least one hour or overnight for best flavor.

Pincho pairs well with rice, salad, plantains, yuca, or fresh bread.

Yes, you can freeze both raw marinated pincho and cooked pincho. Use a freezer-safe container or bag and consume within 2-3 months.

Both are skewered meats, but pincho uses distinct Latin seasonings and flavors, while kebabs are typically associated with Middle Eastern spices.

Yes, you can make vegetarian pincho using mushrooms, peppers, onions, zucchini, or tofu marinated and grilled on skewers.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can assemble and marinate pincho skewers a day in advance and keep them refrigerated until ready to cook.