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Test Kitchen Approved

Grilled Pinchitos with Yogurt Lime Dipping Sauce

5.0 star rating 5 Reviews

Recipe By Mike Johnston, Savory Spice founder


4 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Mike Johnston, Savory Spice founder

"Pinchitos" are Spanish for "kebabs" and are often served tapas-style in Spain. Our Southern Spain Pinchito Spice adds a Spanish-influenced curry flavor to whatever your using it in. It works here both as a marinade for the meat and as a dipping sauce for the grilled kebabs.

Serving Suggestions

As a meal, serve over a bed of rice and drizzle with sauce. As an appetizer, serve on smaller skewers with sauce on the side for dipping.

Recipe Notes

For a vegetarian option: Use 14 oz. extra firm tofu or 1 lb. eggplant in place of meat. For eggplant, sprinkle cubes generously with salt and let sit in a colander for 30 min. to remove excess moisture before marinating.

For a vegan option: Make the vegetarian substitutions and use a non-dairy yogurt for the sauce.


For sauce:

1/2 cup plain yogurt

3 tsp. lime juice

For pinchitos:

1 Tbsp. red wine vinegar

1 Tbsp. olive oil

1 lb. beef, pork, lamb, or chicken, cubed

Choose 2 of these veggies:

8 oz. white mushrooms

2 bell peppers (variety of colors), cubed

2 small zucchini or squash, thick slices

1 red onion, cut in wedges

Bamboo skewers, soaked in water for at least 30 min.

Savory Spice ingredients in this recipe

  • Southern Spain Pinchito Spice

    Pinchito is Spanish for kebab or shish kebab. Brought to Europe in 711 a.d. by North African Arabs, pinchitos are now served in Spain as tapas, alt...

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  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown in the Middle East, these ...

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For sauce: Whisk together all sauce ingredients and refrigerate until ready to serve pinchitos.

For pinchitos: In a gallon-size zip top bag or other sealable container, thoroughly combine Pinchito Spice, vinegar, and oil. Add meat and toss to coat all pieces with marinade. Refrigerate for 1 to 4 hours. Preheat grill to medium-high. Thread skewers with alternating meat and veggie pieces. Grill 5 to 7 min. per side, or to desired doneness. Transfer skewers to a platter and sprinkle with crushed Aleppo chiles to taste.