Spanish chorizo and olives skewers (pinchos de chorizo): A classic tapas recipe

⭐ Rating: 4.8/5 (based on home cooking experiences)

👨🍳 By Chef Omar Allibhoy

🕒 Prep Time: 10 minutes

🍳 Cook Time: 5 minutes

⏰ Total Time: 15 minutes

 🥘 Servings: 4-6 (12 pinchos)

📊 Difficulty Level: Easy

As a Spanish chef, I've always been fascinated by how simple Spanish pinchos (also known as pintxos in Basque Country) can create such memorable dining experiences. These chorizo skewers, or "pinchos con chorizo" as we say in Spain, perfectly represent the heart of Spanish tapas culture. Whether you call them Spanish kebabs, chorizo pinchos, or chorizo pintxos, these delightful bites are a staple in tapas bars across Spain.

What are chorizo and olive skewers (pinchos de chorizo)?

Pinchos in English simply means "spikes" or "skewers," and these Spanish tapas skewers combine the rich, smoky flavor of chorizo with briny olives. This Spanish pinchos recipe is one of the most popular variations of traditional pinchos Spain has to offer. The combination of chorizo and olives (chorizo pintxos) creates an authentic Spanish food experience that's perfect for any occasion.

Ingredients for spanish pinchos

• 3 fresh chorizo sausages (the hot ones if you like it spicy)

• 2 red peppers

• 27 green pitted olives

• 9 wooden skewersPreparation of Chorizo Skewers

Marinade

• 3 tb sp of olive oil

• 1 pinch of fresh thyme leaves

• 1 pinch of dried oregano

• 1 pinch of cumin

Honey mustard mayonnaise

• 1 free range egg

• 1 tb sp of vinegar (whichever you have available)

• 1 pinch of salt

• 1 tbsp of honey

• 1 tb sp of mustard (English, French, grain… as you prefer)

• 50ml of vegetable oil

• 70ml of Spanish extra virgin olive oil

The combination of chorizo and olives in these Spanish food pinchos creates a perfect balance of flavors. Whether you're making traditional pellizcadas de chorizo or modern chuzos de chorizo, the principle remains the same - quality ingredients and simple preparation create the best results.

Prepare the chorizo marinade

1. To make the mayonnaise, in a tight bowl or jug using a hand blender blend together the egg, the mustard, the honey, the vinegar and a bit of salt. Start adding the oil in a thing string while you blend until completely emulsified. Keep refrigerated until needed.

2. Cut each chorizo sausage in ounces as thick as the olives. Do the same with the red pepper.

3. Skewer 3 olives, 4 pieces of pepper and 2 of chorizo in each skewer, alternating them. Starting and finishing with the olives.

4. Mix the marinade ingredients and pour over the skewers in a baking tray.

5. You can cook them in a medium heat frying pan or just bake under the grill in the oven at 180 degrees for about 10 minutes, changing the sade half way the cooking time.

6. Serve the skewers in a tray with the mayo on the side for people to dip as much or as little as they like.

Professional chef tips for perfect pinchos recipes

• Choose quality ingredients for authentic Spanish pinchos recipes

• The key to great chorizo pincho is using semi-cured Spanish chorizo

• When making pinchos ingredients should be room temperature

• These Spanish kebabs can be prepared in advance

• Perfect as part of a larger Spanish tapas skewers spread

What to serve with spanish pinchos

These chorizo and olives pinchos pair beautifully with:

• Traditional Spanish bread

• Red wine or cold beer

• Other tapas varieties

• Fresh salad