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Ingredients
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Beef skewers
Chicken skewers
Piquillo pepper & onion pieces
Garlic aioli
To finish
Method
Beef skewers
- 1
Marinate beef
Place beef cubes in a bowl. Add smoked paprika, minced garlic, olive oil, dry sherry, sea salt and black pepper. Mix to coat evenly. Cover and refrigerate for 30–60 minutes (or up to 2 hours) to let flavors penetrate.
- 2
Skewer and cook beef
If using wooden skewers, soak them 20 minutes before using. Preheat grill or broiler to medium-high heat. Thread beef cubes onto skewers leaving a small gap between pieces. Grill or broil for 2–3 minutes per side (total 6–8 minutes) until a medium doneness and a nice char develops, turning once or twice. Remove and rest 5 minutes before serving.
Chicken skewers
- 3
Marinate chicken
In a bowl combine chicken pieces, sweet smoked paprika, lemon zest, minced garlic, olive oil, oregano, salt and pepper. Toss to coat. Cover and refrigerate 20–40 minutes (not more than 2 hours) so the lemon and spices flavor the meat.
- 4
Skewer and cook chicken
Thread chicken pieces onto skewers, alternating with pieces of red onion or green pepper if desired. Preheat grill or heavy skillet to medium-high. Grill or pan-sear 3–4 minutes per side (total 6–8 minutes) until internal temperature reaches 165°F (74°C) and juices run clear. Rest 3–5 minutes.
Piquillo pepper & onion pieces
- 5
Toss drained piquillo halves, red onion wedges and green pepper pieces with 1 tablespoon olive oil and 1/4 teaspoon salt. If grilling with meat, thread vegetables onto skewers and place on the grill for 2–3 minutes per side until slightly charred and softened. Alternatively, roast in a 425°F (220°C) oven on a sheet pan for 8–10 minutes until edges blister.
Garlic aioli
- 6
Whisk together mayonnaise, grated garlic, lemon juice, smoked paprika and salt. If the aioli is too thick, whisk in up to 1 teaspoon olive oil or a splash of water to reach a dippable consistency. Taste and adjust salt or lemon as needed. Chill until serving.
To finish
- 7
Assemble pinchos family-style: arrange beef and chicken skewers alongside piquillo and onion skewers on a platter. Sprinkle chopped parsley over the skewers and serve lemon wedges and garlic aioli on the side for dipping. Encourage guests to squeeze lemon over the grilled meats before dipping in aioli.