Parrillada a la Goya

8 tbsp. of Goya Adobo with Pepper

4 Envelopes of Goya Sazon without Annatto

4 tbsp. of Goya Extra Virgin Olive Oil

4 tbsp. of Goya White Vinegar

4 tbsp. of Goya Garlic

8 tbsp. of Worcestershire Sauce

4 tbsp. of Soy Sauce

2 lbs. of Skirt Steak

2 lbs. of Pork Spare Ribs

2 lbs. of Chorizo

2 lbs. of Chicken Breast (Diced)

To marinate each meat use 2 tbsp. of Adobo, 1 envelope of Sazon, 1 tbsp. of Oil, 1 tbsp. of Vinegar, 1 tbsp. of Garlic, 2 tbsp. of Worcestershire sauce, 1 tbsp. of Soy Sauce, cover each meat and put it in the fridge overnight. Put the chicken pieces in skewers and place all meats in a hot Grill till they are done. For even better taste you can add Barbeque Sauce and caramelized them in the grill once they are cooked.

4 Servings