When I think of grilled meats I immediately think of pinchos! The star ingredients in these pinchos are the annatto spice and sweet plantains. The annatto gives the turkey a wonderful reddish color and earthy flavor, and the sweet plantain gives the dish just the right amount of sweetness.
Pinchos de Pavo con Achiote y Maduros (Annatto Turkey with Sweet Plantain Kabobs)Course: DinnerCuisine: LatinDifficulty: Medium
3 TURKEY TENDERLOINS CUT INTO 1-INCH PIECES
2½ TABLESPOONS OLIVE OIL (AND AN ADDITIONAL TEASPOON OF OIL TO COOK RICE)
1 TABLESPOON GROUND ANNATTO
1 TEASPOON DRIED OREGANO
3 GARLIC CLOVES MINCED
1 SMALL LIME JUICED
1 SMALL RED ONION PEELED AND CUT IN WIDE WEDGES
3 RIPE PLANTAINS PEELED AND CUT IN 1-INCH SLICES (TRANSVERSALLY)
2 CUPS UNCOOKED LONG-GRAIN RICE
3½ CUPS WATER
1/2 SMALL BUNCH OF FRESH CILANTRO WASHED
SALT AND PEPPER TO TASTE
- In a medium bowl, combine turkey chunks, oil, annatto, oregano, garlic, lime juice, salt and pepper. Mix well until turkey is fully coated. Cover with plastic and reserve.
- Place cilantro in a blender; add water and blend on high. Reserve.
- In a medium saucepan, heat 1 teaspoon of oil over medium-high heat, add the rice, stir with a wooden spoon for about 2 minutes. Add cilantro blend. Cook uncovered until water has evaporated. (Small tunnels should be visible on the surface). Lower the heat, cover and simmer for about 20 minutes.
- Heat the grill to high.
- Using 6 large kabob wooden sticks, assemble the kabobs. Thread a piece of onion, followed by a piece of turkey, followed by a piece of plantain. Repeat until just 1/3 of kabob stick is visible.
- Lower the heat of the grill to medium. Lightly grease the grill grates. Place kabobs on the grill and cook for about 8 minutes. Turn and cook for an additional 6 minutes. Remove from heat and let it rest loosely cover with foil for about 3-5 minutes before serving. Serve kabobs over a bed of cilantro rice.