Chorizo and Olive Pinchos Recipe: Classic Spanish Tapas Skewers

⭐ 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

These chorizo skewers — pinchos (or pintxos in Basque Country) — are an essential part of Spanish tapas culture. Simple to assemble and bursting with smoky, briny and sweet notes, chorizo and olive skewers are ideal for casual gatherings, tapas nights or as an appetizer before a larger meal. Below you’ll find a straightforward recipe, professional tips and easy variations to adapt this classic Spanish bite to your pantry and taste.

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

Pinchos literally means “spikes” or “skewers.” In this recipe, slices of Spanish chorizo are threaded with green olives and red peppers to create a balanced, flavourful bite. The smokiness of semi-cured chorizo, the saltiness of pitted olives and the sweetness of roasted red pepper combine to make a true tapas classic. These chorizo pinchos are quick to prepare, adaptable, and perfect for sharing.

Ingredients for Spanish pinchos

3 fresh chorizo sausages (use spicy if you prefer heat)
2 red peppers
27 green pitted olives
9 wooden skewers

Marinade

3 tbsp olive oil
1 pinch fresh thyme leaves
1 pinch dried oregano
1 pinch ground cumin

Honey mustard mayonnaise

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

This combination of chorizo, olives and a lightly sweetened mustard mayo provides a bright contrast of textures and flavours. Use good-quality chorizo and extra virgin olive oil when possible — they make a noticeable difference in an otherwise simple recipe.

Prepare the chorizo marinade and mayonnaise

To make the honey mustard mayonnaise: in a tall jar or jug combine the egg, mustard, honey, vinegar and a pinch of salt. With a hand blender running, slowly drizzle in the vegetable oil followed by the extra virgin olive oil in a thin, steady stream until the mixture emulsifies into a thick mayo. Refrigerate until ready to serve.
Prepare the chorizo and vegetables: slice each chorizo into rounds roughly the same thickness as the olives. Core and slice the red peppers into pieces similar in size so everything threads neatly on the skewer.
Assemble the skewers: thread 3 olives, 4 pieces of red pepper and 2 chorizo slices onto each skewer, alternating ingredients. Start and finish with an olive for an attractive presentation.
Dress and marinate: whisk together the olive oil, thyme, oregano and cumin, then pour the mixture over the assembled skewers in a baking tray, turning to coat evenly.
Cook: you can fry the skewers in a medium‑hot pan for a few minutes per side until the chorizo is sizzling, or bake under a hot grill/ broiler at 180°C (350°F) for about 8–10 minutes, turning once halfway through to ensure even caramelisation.
Serve: arrange the pinchos on a platter and offer the honey mustard mayonnaise on the side so guests can dip as they like. These are best served warm or at room temperature.

Professional chef tips for perfect pinchos

Choose quality ingredients: semi‑cured Spanish chorizo gives the right balance of texture and smoky flavour for pinchos.
Room temperature ingredients: allowing ingredients to come to room temperature for a few minutes helps even cooking.
Make ahead: assemble skewers in advance and keep refrigerated. Add the marinade shortly before cooking for best results.
Watch the heat: chorizo releases oil as it cooks; medium heat prevents burning while allowing edges to crisp.
Presentation: serve on a warm board or platter, garnished with extra thyme or a few lemon wedges to brighten the flavours.

What to serve with Spanish pinchos

These chorizo and olive pinchos pair well with a variety of sides and drinks. Popular choices include:

Crusty Spanish bread or baguette to mop up juices
A glass of red wine, dry sherry or a cold beer
Other tapas such as manchego cheese, marinated vegetables or anchovy dishes
A fresh green salad to balance the richness

Variations and storage

Variations are simple: swap green olives for black or stuffed olives, add a cube of manchego cheese on each skewer, or substitute chorizo for smoked sausage if needed. To store leftovers, keep cooked skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or serve cold at room temperature.