Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Active Time:
40 MIN
Total Time:
1 HR
Serves : 12

These simple, one-bite snacks are quick to assemble and grill just as your guests arrive. Sticky-sweet pork belly, tender, meaty shrimp, and bright, quick-pickled tomato variations offer something for everyone at the cookout.

How to Make It

Step 1    Assemble the shrimp-and-speck pintxos

Fold each slice of speck in half lengthwise. Cut each folded slice in half lengthwise, then cut pieces in half crosswise to yield 12 (3- x 3/4-inch) pieces. Wrap 1 speck piece lengthwise around outer curve of each shrimp. Thread 1 wrapped shrimp and 1 scallion piece onto each of 12 (4-inch) metal skewers. Set pintxos aside.

Step 2    Assemble the honey-glazed pork belly pintxos

Cut poblano into 12 (3/4-inch) pieces. Thread 1 pork belly piece, 1 poblano piece, and 1 plum wedge onto each of 12 (4-inch) metal skewers. Set pintxos aside.

Step 3    Assemble the pickled-tomato caprese pintxos

Bring vinegar, 1/4 cup water, sugar, and kosher salt to a boil in a small nonreactive saucepan over medium-high. Boil, stirring often, until sugar is dissolved, about 1 minute. Remove from heat, and add cherry tomatoes. Let stand 15 minutes. Drain tomatoes; discard pickling liquid. Thread 1 cherry tomato half and 1 bread piece onto each of 12 (4-inch) metal skewers.

Step 4    

Preheat grill to high (450°F to 500°F). Place all pintxos on oiled grates. Grill pickled-tomato caprese pintxos, uncovered, turning often, until bread is lightly toasted, about 2 minutes. Grill shrimp-and-speck pintxos, uncovered, flipping once, until shrimp is cooked through and speck is beginning to crisp, 2 to 3 minutes. Grill pork belly pintxos, uncovered, brushing with honey and turning occasionally, until pork belly is glazed and crisp in spots, 8 to 12 minutes.

Step 5    

After removing pintxos from grill, sprinkle pork belly pintxos with shichimi togarashi. Thread 1 mozzarella ball and 1 basil leaf onto each pickled-tomato caprese pintxo, and sprinkle with sel gris. Serve all pintxos immediately.

Make Ahead

he shrimp and the pork skewers can be assembled up to 1 day in advance. Pickled cherry tomatoes can be prepared up to 1 day in advance and stored in pickling solution in refrigerator.


Metal skewers require no pre-soaking to prevent burning, but soaked wooden skewers may be used instead.

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