Meat Skewers Recipe

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The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Meat:

2-3 Large Ribeyes
4-5 Chorizo Sausage
3-4 Boneless Pork Chops
½ cup Gaucho Steakhouse Rub or your favorite steak rub
½ cup Garlic Herb Rub or your favorite pork rub
Canola Oil as needed

Baste:

2 cups Beef Tallow
3 sprigs Rosemary
2 sprigs Thyme
2 sprigs Oregano
2 Green Onions
1 head of Garlic halved
1 tbsp FYR BLK Hot Sauce
1/2 Lemon

Instructions

Baste:

Add a small skillet with your beef tallow to medium-low heat. Drop in the rest of the ingredients for the sauce and let simmer for 5-7 minutes. Using a brush or spoon, baste your meat with the sauce for an epic crust.

Skewers:

Begin by cubing your ribeyes, slathering in oil and generously seasoning in my Gaucho Steakhouse Rub or your favorite beef rub. Skewer onto one or two skewers.
Next, cube the pork chops, slather in oil and generously season in my Garlic Herb Rub. Skewer on to one skewer.
Finally, cube the chorizo and add to one skewer as well.
Preheat your FYR Grill with the santa maria (without the grill grates) to a medium heat.
Add your skewers and slowly cook, making sure to baste with your tallow until perfect. When the steak is 120F internal, pork is 145F internal and the chorizo is 165F internal, pull off and let rest. The steak should be done first, followed by the chorizo then the pork chops.
Garnish with chopped parsley, salt and enjoy!

Video

Notes

How to get the perfect char

Let meats get to room temperature before cooking to ensure they cook evenly and retain their juiciness. This little step can make a big difference in achieving that perfect, mouthwatering char.

Nutrition