This recipe is excellent with pork, but it’s equally delicious with chicken thighs as well. Don’t forget the rub already has some salt, which is why there’s so little in the marinade. If you have the time, let it marinate for at least a few hours.
- 600g pork shoulder in 1 inch cubes
- ½ tsp salt
- 6 cloves garlic, chopped
- ¼ cup olive oil
- ¼ cup lime juice
- 4 Tbsp Oaxaca rub
In a bowl, mix the salt, garlic, and lime juice.
Add the pork cubes and marinate for at least 5 minutes, and up to 12 hours.
Remove the pork cubes and skewer them.
Rub the spice mix on each skewer, being sure to season each side.
Grill over a healthy flame, until the meat is pink (or well done if you’re using chicken), between 5 and 10 minutes depending on the intensity of your barbecue.