Spanish Banderillas
Colorful skewers of marinated vegetables, cured meats, and cheese that are served cold as an iconic Spanish appetizer. Perfect for parties, picnics, or a simple snack with drinks.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 9g
Ingredients
- 1 12-oz jar jarred roasted red peppers, drained
- 1 12-oz jar marinated green olives with pits
- 4 oz Spanish chorizo or salami, sliced
- 4 oz manchego or cheddar cheese, cubed
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
Instructions
- 1
Drain the jarred roasted red peppers in a colander, then pat them dry with paper towels to remove excess liquid so they won't make the skewers soggy.
- 2
Tear each red pepper into pieces roughly 1.5 inches wide and 2 inches long — about the size of a postage stamp.
- 3
Cut the chorizo or salami slices in half to make smaller pieces that fit easily on the skewer.
- 4
Cut the manchego or cheddar cheese into cubes roughly 3/8 inch on each side — about the size of dice.
- 5
Thread each wooden or metal skewer with one piece of red pepper, one olive, one piece of chorizo folded in half, one cheese cube, then repeat until the skewer is full but not crowded.
- 6
Whisk together the white wine vinegar and olive oil in a small bowl until combined, then drizzle evenly over all the assembled skewers.
- 7
Arrange the skewers on a serving platter, cover loosely with plastic wrap, and refrigerate for at least 10 minutes before serving.
Tools you’ll need
- colander
- paper towels
- cutting board
- sharp knife
- 8-inch wooden or metal skewers (at least 8)
- small mixing bowl
- whisk
- serving platter
- plastic wrap
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