In Puerto Rico, pinchos de pollo are the star of the show when it comes to street food. This version of the grilled chicken kebabs, which are marinated, glazed, and served with guava barbecue sauce, are absolutely delicious and worth the work. For the best flavor, get a jump-start on the sauce and start the chicken marinating a day ahead. (For a shortcut sauce, simply saute the sofrito, melt the guava paste, add your favorite bbq sauce, and season with a little sazón spice blend.) Traditionally the skewers are served with a nice piece of toasted garlic bread at the end of the skewer so you can enjoy a makeshift sandwich, and you can quickly turn some garlic bread on the grill if you want to add that. Look for the sazón spice blend, guava paste, and sofrito in the Latin section of grocery stores and online. You can also make homemade sofrito. Finally, you’ll need about 20 metal or wooden skewers (6-inch), or about 15 of the 10-inch size. Note that the total time to make the recipe includes an overnight marinade. The recipe is a Yummly original created by Reina Gascon-Lopez.