Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Pincho de Pollo y Chorizo

Pincho de Pollo y Chorizo

Provided by: Chef Luis Bollo
Served at: Meigas

  • Type of Dish: Small Plates
  • Servings: 10
  • Cuisine: Spanish/Portuguese
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

Photo by Mary Ellen Bartley
Email  Print Recipe  Rate & Review

Share this listing

See Also


1 cup mayonnaise
1/2 clove garlic, crushed to a purée
1 tablespoon ground cumin
5 to 6 imported Spanish chorizos (1-inch diameter), sliced into 1/2-inch rounds
3 skinless, boneless chicken-breast halves, about 11/2 pounds, cut into 1-inch cubes
1 cup Spanish olive oil
12 to 14 bamboo skewers, 8 inches long, soaked in water


Put the mayonnaise, garlic, and cumin in a blender and pulse until it has a smooth consistency. Transfer to a bowl, cover, and refrigerate the cumin aïoli. This should be made several hours ahead.

Starting and ending with chorizo, thread the skewers with alternating pieces of chorizo and chicken. Set the brochettes in a shallow bowl, cover completely with olive oil, and allow to marinate 12 hours.

Remove the brochettes from the oil and shake off excess oil. Heat the grill or pan until very hot, place the brochettes on the grill, and sear on all sides, turning frequently until cooked through, about 7 minutes. Serve with the cumin aïoli.

(Published 2000)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.