Adobo is a Puerto Rican-style seasoned salt that is sprinkled or rubbed on meats and seafood’s prior to grilling. There is a wet rub, but the more widely used version is this dry mixture, which also has a long shelf life.
Preparation time: 10 minutes
Cooking time: 8 to 10 minutes
Serves: Makes 12 skewers
Ingredients
Adobo Seco (dry rub)
- 3 tablespoons salt flakes
- 1 tablespoon ground black pepper
- 3 tablespoons dried flaked garlic
- 2 tablespoons dried ground oregano
- 1 tablespoon dried ground turmeric
- 1 tablespoons onion powder
- 1 tablespoon sweet smoked paprika
Combine the ingredients well and store in an air tight container.
Cooking Ingredients
- 4 tablespoons extra virgin olive oil
- 3 tablespoons Adobo Seco
- 6 chicken thigh fillets (skin off and cut into bit size pieces)
Method
Remove the chrome hinged cooking grill and set aside.
Place 28 briquettes (7 rows of 4) into the centre section of the charcoal support rack positioned directly above the central burner.
Connect the gas bottle to the barbecue, turn on the gas supply and turn on the control knob until the gas ignites.
After 8 minutes, turn off the gas control knob and carefully scatter a further 8 briquettes on top of the ignited 28 briquettes.
Place the top chrome hinged cooking grill back into its place on the barbecue and allow the briquettes to burn for a further 8 minutes.
When the 8 minutes have elapsed the briquettes will turn a white colour and the e-Churrasco will be ready for cooking.
Place the chicken pieces into a bowl and combine in 4 tablespoons of olive oil and 3 tablespoons of the Adobo Seco seasoning. Rub well all over the chicken, and then insert the pieces onto metal skewers.
When the coals turn white, place the skewers onto the hot charcoal, turning often until cooked through.