Pinchos Recipe

Soak skewers

If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning.

Cut pork loin into 1-inch cubes. Slice chorizo into 1/4-inch rounds. Core and cut red bell pepper into 1-inch pieces. Quarter the onion (or halve pearl onions). Parboil small potatoes in salted water until just tender (about 10–12 minutes depending on size), then drain and halve if needed.

In a medium bowl, whisk together extra-virgin olive oil, sherry (or red wine) vinegar, smoked paprika, sweet paprika, minced garlic, dried oregano, salt, and black pepper until emulsified.

Place the cubed pork in the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Reserve about 1 tablespoon of the marinade for brushing while grilling (do not reuse marinade that has contacted raw meat unless boiled).

Thread ingredients onto each skewer in an appealing sequence: alternating pork cube, chorizo slice (folded if large), potato half, bell pepper piece, onion piece. Leave a little space at both ends for handling. Make 10–12 skewers, depending on length.

Lightly brush each assembled skewer with reserved marinade or a little olive oil. Sprinkle a small pinch of extra smoked paprika and salt over the assembled skewers if desired.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). If using an oven, preheat broiler and place a rack 6 inches from the heat source.

Place skewers on the grill and cook for 3–4 minutes per side, turning so that all sides get seared and pork reaches an internal temperature of 145°F (63°C). If using a broiler, arrange skewers on a baking sheet and broil 4–5 minutes per side, watching carefully to avoid burning the chorizo.

If chorizo is smoky and renders fat quickly, tilt the skewers or move briefly to a cooler part of the grill to prevent flare-ups. During the last minute of cooking, brush skewers with a little olive oil or the reserved marinade (if boiled) to add gloss.

Transfer cooked pinchos to a platter. Squeeze lemon wedges over the skewers and sprinkle with chopped fresh parsley.

Serve immediately with aioli or garlic mayonnaise on the side for dipping. Provide additional lemon wedges.