Skip The Trompo: Make These Al Pastor Kebabs

Plate of al pastor kebabs tacos with garnishes and fresh tortillas

May 2, 2024

Tacos al pastor are one of Mexico City's greatest gifts to the tacoverse — but if you've got a hankering without a plane ticket, we have the perfect hack.

Credit for the dish's conception is due to the Lebanese immigrants who came to Mexico in the early 1900s and introduced their shawarma-style cooking technique of rotating meat on an open flame.

Tacos al pastor typically begin with pork (marinated in achiote paste, dried chiles and spices) cooked slowly on a trompo (a kind of vertical rotisserie) together with pineapple. The meat is then thinly shaved and served on a corn tortilla, garnished with pineapple, chopped onions, and cilantro.

To make them at home, we're replacing one Middle Eastern cooking technique with another: the kebab. Toss chicken thighs in a quick adobo marinade to give them that beautiful deep-red color before layering them onto a skewer with chunks of pineapple and grilling (or searing on a grill pan) until beautifully charred. Chicken cooks quickly and stays juicy, but feel free to try it with pork and let us know how it goes!

Chicken Tacos Al Pastor, Kebab-Style

Miguel Guerrero

Ingredients

4 guajillo chiles, seeds removed
1 ancho chile, seeds removed
1 mulato chile, seeds removed
Juice of two oranges
1 tbsp achiote paste (substitute with 1 tsp paprika if needed)
2 tbsp dried oregano
½ tbsp ground cumin
1 clove
¼ white onion, roughly chopped
1 cup white vinegar
Salt to taste
1 lb boneless skinless chicken thighs
1 pineapple, peeled and diced into cubes
Fresh corn tortillas

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Diced white onion
Chopped cilantro
Salsa

Directions

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In a hot, dry skillet, toast the chiles until fragrant and lightly browned, being careful not to burn. Then soak them in hot water for about 10 minutes to soften. Drain, reserving some of the soaking water.
In a blender, place the chiles, orange juice, white vinegar, onion, achiote paste or paprika, dried oregano, ground cumin and clove. Blend until smooth and uniform. If needed, add a little bit of the soaking water to achieve the desired consistency.
Cut the chicken thighs into one-inch-wide strips and place them in a deep container. Pour the marinade over the chicken and toss to coat. Marinate in the refrigerator for at least 8 hours or overnight for best results.

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Assemble the skewers: Thread the marinated chicken onto the skewers in an S-shape, alternating with cubes of pineapple.
Grill the skewers: Preheat a grill or grill pan to medium-high heat and place the skewers on the hot grill. Cook, turning occasionally, until the chicken is cooked through and has a slight char on the outside.

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Remove the meat and pineapple from the skewers and tuck into warm tortillas. Garnish with plenty of salsa, chopped onion, and cilantro.

6 comments

MASIENDA | March 24, 2026

Hi Ariana! Yes, we recommend starting with about 2–2½ tsp achiote molido in place of 1 tbsp paste, then add a splash of orange juice or vinegar to help it blend out.

ARIANA CALVILLO | March 24, 2026

Can you use achiote molido if you can’t find achiote paste?

MASIENDA | June 9, 2025

Hi Jon! Thanks so much for your question. Yes, if you can’t find mulato chiles, using ancho chile instead is a good substitute. Let us know how it turns out!

JON DAVIS | June 9, 2025

If I can’t find the Mulato chile can I use 2 ancho chiles instead?

BILL PRICE | May 15, 2024

Al pastor is difficult to hit at home at best, but you’ve really nailed it with this!! The skewer idea is genies allowing everyone to make their own and perfect for ‘make ahead’ party food with a large group . And the taste was OMG!! Grilling gives the perfect char. This is a keeper for sure. Thank you!

JOHN MILLER | May 2, 2024

Sounds delicious!
Question. How much pineapple? It seems to be missing from the ingredient list.