Puerto Rican Pinchos de Carne (Grilled Steak Skewers Recipe)

Puerto Rican pinchos are juicy, grilled steak skewers that burst with flavor. They're one of the most popular street foods across the island, known for their bold seasonings, tender meat, and smoky char.

These Puerto Rican street food favorites are easy to make at home and perfect for grilling season. I love making them when friends come over or when I just want something simple but packed with flavor.

Growing up in Puerto Rico, pinchos were my go-to when we had our annual Fiestas Patronales. You could smell them from blocks away—lined up on makeshift grills, sizzling with BBQ sauce, and usually served with a piece of soft bread at the end of the stick.

It’s one of those smells and flavors that instantly takes me back. Now, I make them in my own kitchen and backyard, and it’s the closest thing to being back home.

These skewers are great for family dinners, cookouts, or anytime you want a taste of the Caribbean. I like to pair mine with tostones, arroz con gandules, or a quick pasta salad. For a traditional touch, don’t forget to serve them with soft Puerto Rican bread like Pan Sobao or Pan de Agua. Want to try a chicken version too? You’ll love these pinchos de pollo.

What is Puerto Rican Pinchos de Carne?

Pinchos de carne are grilled meat skewers made with marinated chunks of beef, often sold at roadside stands or beachside grills in Puerto Rico. The word pinchos literally means “spikes” or “skewers,” and they’re a staple at parties, festivals, and local gatherings.

They’re usually seasoned with adobo, garlic, and sofrito, grilled until tender, and then brushed with BBQ sauce just before serving. You’ll often see them served with a piece of bread right on the stick.

These skewers are not just food—they're part of our culture. Everyone has their favorite way of making them, but they always bring people together.

Ingredients To Make This Puerto Rican Pinchos Recipe

Each ingredient adds something special to these pinchos. Here’s a breakdown of what you’ll need and how each item plays a role in building the flavor and texture.

Teres major (beef steak) – This cut is very tender and flavorful, similar to filet mignon but more affordable. It stays juicy even when grilled at high heat. If you can’t find it, sirloin or ribeye are good alternatives. Just avoid stew beef—it tends to get tough.

Red onion – Adds a light sweetness and a bit of crunch. When grilled, it caramelizes slightly and adds richness to the skewer. You can also use white or yellow onions if that's what you have.

Red bell pepper – These sweet peppers balance the savory beef and bring color to the skewer. You can use green, yellow, or orange peppers, too, but red tends to be the sweetest.

Shishito peppers – These are mild with a gentle kick, but you can use mini sweet peppers or even poblano strips if you're worried about heat. They blister nicely on the grill and give a smoky bite.

Sofrito – This traditional Puerto Rican base is full of garlic, onions, peppers, cilantro, and herbs. It adds depth, earthiness, and bold Caribbean flavor. You can buy it pre-made in Latin markets or make a quick version at home.

Adobo seasoning – This all-purpose Latin spice blend includes garlic powder, oregano, turmeric, and black pepper. It’s the backbone of the seasoning and adds warmth and umami.

Onion powder – Reinforces the onion flavor and helps balance out the stronger garlic and pepper notes.

Garlic powder – Gives you that familiar garlic taste without having to mince fresh garlic. It's mellow and blends perfectly into the marinade.

Salt and pepper – Essential for enhancing all the other flavors. Start light—you can always add more after cooking if needed.

Cooking oil – Helps the marinade cling to the meat and prevents the skewers from sticking to your grill or pan. I like using avocado or canola oil.

BBQ sauce – Adds a glossy, sweet finish that caramelizes beautifully over heat. Choose a sauce you already love, or make one from scratch for an extra homemade touch.

How to Make Grilled Steak Pinchos

If you’ve never made Puerto Rican steak pinchos before, don’t worry—I've broken down the steps to make it really easy. You'll need skewers (wooden or metal), a grill or grill pan, and some basic utensils like tongs and a bowl.

1. Prep the beef and veggies
   Cut the teres major (or other steak) into chunks about 1 to 1.5 inches. Try to keep the pieces the same size so they cook evenly. Cut the red onion and bell pepper into 1-inch squares. Leave the Shishito peppers whole unless they’re really large.
2. Make the marinade
   In a large mixing bowl, combine the beef, chopped veggies, sofrito, adobo seasoning, garlic powder, onion powder, salt, pepper, and oil. Use your hands or a spoon to toss everything together until the beef and veggies are fully coated. The color should be vibrant, and you should smell the garlic and herbs right away.
3. Let it marinate
   Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours. If you can, let it sit for 4 hours or even overnight for a deeper flavor. Don’t skip this step—it makes a big difference.
4. Soak wooden skewers
   If you’re using wooden skewers, soak them in water for 30 minutes before threading. This prevents them from burning on the grill. Metal skewers don’t need soaking.
5. Build the skewers
   Thread the meat and veggies onto the skewers, alternating pieces: a chunk of beef, then a pepper, then an onion, and repeat. Don’t pack them too tight—leave a little space between each item so the heat can circulate.
6. Preheat your grill or skillet
   Heat your grill or grill pan over medium-high heat. You want it hot before adding the skewers so you get a nice sear. I usually test the pan by flicking a bit of water—if it sizzles and evaporates right away, it’s ready.
7. Grill the pinchos
   Lay the skewers on the grill and let them cook for about 4–5 minutes on one side. Don’t move them too much—let them get some char. Then use tongs to turn and cook the other sides. You’ll want to rotate the skewers so all sides of the beef get browned. Total cook time is about 10–12 minutes, depending on the size of your meat cubes.
8. Brush with BBQ sauce
   In the last couple of minutes, brush each skewer with BBQ sauce. Turn the skewers once or twice so the sauce sticks and caramelizes a little without burning.
9. Serve with bread
   Slide a piece of Pan Sobao or Pan de Agua onto the end of each skewer. That’s how we do it back home—and trust me, it makes every bite better.

Tips For Making Puerto Rican Street Food Skewers

• Marinate the meat as long as possible—even overnight—to really bring out the flavor.
• Use uniform cuts of beef and veggies so they cook at the same rate.
• Don’t press the meat down too tightly on the skewers; give it room to breathe and char.
• Always preheat your grill or pan before cooking. A hot surface gives the best sear.
• Wait to brush with BBQ sauce until the end to avoid burning the sugar in the sauce.
• Let the skewers rest a minute before serving to keep the juices in the meat.
• Try adding a slice of sweet plantain or pineapple on the skewer for a little twist.
• If making a large batch, keep cooked skewers warm in a low oven (around 200°F) until ready to serve.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Sirloin, ribeye, and even flat iron work well. The key is to cut the pieces evenly and not overcook them. Avoid stew beef or any tough cuts unless you plan to marinate them overnight.

What if I don’t have sofrito?

You can make a quick version with blended onion, bell pepper, cilantro, garlic, and a bit of olive oil. If you’re in a pinch, just use garlic and onion powder with some fresh cilantro for a quick flavor boost.

Can I bake these instead of grilling?

Yes. Preheat your oven to 425°F. Place the skewers on a baking sheet lined with foil and bake for 15–18 minutes, flipping halfway. Broil for 1–2 minutes at the end if you want some char.

What should I serve with steak pinchos?

Some great options include arroz con gandules, tostones, green salad, or pasta salad. Don’t forget to serve with soft Puerto Rican bread for that true street food vibe.

Can I make them ahead of time?

Yes. You can marinate the meat up to 24 hours in advance. Skewer them and store in the fridge until you’re ready to grill. Leftovers reheat well and are great in wraps or over rice the next day.

Have you tried Puerto Rican pinchos de carne? Then, make sure to rate and review this recipe. I’d love to hear how it turned out for you—especially if it reminded you of the island or gave you a taste of something new. Share with a friend who needs a little Puerto Rican flavor in their life!