top of page
< Back

Pinchos: Spanish Tapas-Style Kebabs

Pinchos, also known as pintxos in Basque, are small Spanish kebabs that are often served in tapas bars. These delightful skewers are typically made with pork, but can also include other meats, seafood, or vegetables. They are perfect for sharing and enjoying with friends over drinks.

Pinchos: Spanish Tapas-Style Kebabs

Ingredients:

For the Marinade:

1 lb pork tenderloin or pork shoulder, cut into 1-inch cubes
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon smoked paprika (pimentón)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
1 tablespoon chopped fresh parsley (optional)

For the Skewers:

Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes to prevent burning)
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces

For Serving:

Crusty bread or baguette slices
Lemon wedges
Fresh parsley for garnish
Olive oil for drizzling

Instructions:

Prepare the Marinade:

In a large bowl, combine the minced garlic, olive oil, white wine vinegar, smoked paprika, ground cumin, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well.

Marinate the Pork:

Add the pork cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Skewer the Ingredients:

Thread the marinated pork onto the skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion. Leave a little space between each piece to ensure even cooking.

Preheat the Grill:

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have a white ash coating.

Grill the Pinchos:

Brush the grill grates with a little olive oil to prevent sticking. Place the skewers on the grill.
Grill for about 10-12 minutes, turning occasionally, until the pork is cooked through and has a nice char.

Serve:

Remove the pinchos from the grill and let them rest for a few minutes.
Serve the pinchos with crusty bread or baguette slices. Drizzle with a little olive oil, garnish with fresh parsley, and provide lemon wedges for squeezing over the skewers.

Tips:

Tips:

Meat Alternatives: Chicken, lamb, or beef can be used instead of pork.
Vegetarian Option: Use a variety of vegetables such as mushrooms, zucchini, and cherry tomatoes for a vegetarian version.
Herb Variations: Experiment with different herbs like rosemary or thyme for a unique flavor.

Wine Pairing:

Pair your pinchos with a Spanish red wine such as Rioja or a refreshing white wine like Albariño.

Enjoy your homemade Pinchos, a delicious and versatile tapas dish that brings the flavors of Spain to your table. Perfect for sharing and enjoying with friends and family!

bottom of page