Caribbean Style Pinchos

Caribbean style pinchos

1. Peel the garlic, mash it with the help of the pilon and add to the bowl. Then mix with the oil, oregano and the Caribbean spices. Rinse the meat, pat dry and add to the marinade. Wash the peppers, cut in half and remove the seeds and stalk. Then cut into bite-sized pieces. Add the pepper pieces to the other ingredients, mix everything well so that the meat is covered with the marinade.
2. Let the meat marinate at least overnight and skewer the next day. Alternately line up the meat, green and yellow peppers and the onion on the skewer. Then grill the skewers on the grill for about 10 minutes. Turn the skewers halfway through.

guacamole

1. Halve the avocados, remove the stone and use a spoon to remove the pulp. Roughly mash this in a bowl and add six tablespoons of lime juice so that the avocados don’t turn brown.
2. Chop the tomatoes and shallots and add to the large bowl. Chop the parsley and garlic in the pilon and add to the bowl. Mix everything well and place in the refrigerator for three hours.

Caribbean rice

1. Put the grilled bell pepper and shallot in a pan, with the parsley and chives. Then add the Caribbean spices and tomatoes and let everything cook. Add the rice after 15 minutes. Stir well and cook the rice for 20 minutes.

BBQ sauce

1. Mix all ingredients together to taste.