Spanish Chorizo and Olive Skewers: Classic Tapas Pinchos 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 (about 12 pinchos)

📊 Difficulty Level: Easy

As a Spanish chef, I’ve always loved how a few simple ingredients can become memorable tapas. These chorizo skewers — pinchos con chorizo — capture the smoky, savory spirit of Spanish pintxos. Whether you serve them as casual bites for guests or as part of a full tapas spread, chorizo and olive skewers are quick to prepare and full of flavor.

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

Pinchos (or pintxos) are small skewered snacks that are a staple of Spanish tapas culture. These pinchos combine smoky chorizo with briny green olives and roasted red pepper for a balanced, authentic bite. They’re simple to assemble, easy to adapt to your tastes, and ideal for gatherings.

Ingredients for Spanish pinchos

3 fresh chorizo sausages (choose hot if you like spice)
2 red peppers
27 green pitted olives
9 wooden skewers

Marinade

3 tbsp olive oil
A pinch of fresh thyme leaves
A pinch of dried oregano
A pinch of cumin

Honey mustard mayonnaise

1 free-range egg
1 tbsp vinegar (any kind you have)
A pinch of salt
1 tbsp honey
1 tbsp mustard (English, French, or grain)
50 ml vegetable oil
70 ml extra virgin olive oil

The contrast of smoky chorizo, briny olives and sweet roasted pepper creates a classic Spanish flavor profile. Whether you stick to a traditional approach or give the recipe a modern twist, using quality ingredients and straightforward preparation will yield the best results.

Prepare the chorizo marinade

Make the honey mustard mayonnaise: in a narrow bowl or jug, combine the egg, mustard, honey, vinegar and a pinch of salt. Using a hand blender, blend and slowly drizzle in the vegetable oil in a thin stream until the mixture emulsifies. Finish by adding the extra virgin olive oil and refrigerate until serving.
Slice each chorizo into pieces roughly the same thickness as the olives. Core and cut the red peppers into similar-sized pieces.
Assemble the skewers: thread 3 olives, 4 pepper pieces and 2 chorizo slices onto each skewer, alternating and beginning and ending with an olive.
Mix the marinade ingredients and pour over the assembled skewers laid out in a baking tray, turning to coat evenly.
Cook the skewers either in a frying pan over medium heat or under a preheated grill at 180°C (356°F) for about 10 minutes, turning once halfway through to brown evenly.
Serve the pinchos on a tray with the honey mustard mayonnaise on the side so guests can dip as they like.

Professional chef tips for perfect pinchos

Use quality, semi-cured Spanish chorizo for the best texture and flavor.
Bring ingredients to room temperature before assembling to improve flavor and cooking consistency.
Prepare skewers in advance and refrigerate; add the marinade just before cooking for a fresher finish.
Keep components uniform in size so they cook evenly and look attractive on the skewer.

What to serve with Spanish pinchos

These chorizo and olive pinchos pair well with:

Rustic Spanish bread or a crusty baguette
A glass of red wine or a cold beer
Other tapas such as tortilla, patatas bravas or manchego cheese
A simple green salad to balance the richness