Today, we’re diving into a showstopper that will make your next summer BBQ an epic feast – my Mixed Meat Skewers Recipe. This main dish brings together juicy steak, pork chops, and spicy chorizo sausage all on one freakin’ delicious plate. Our tasty meats are cooked to absolute perfection with a nice char, thanks to the Santa Maria feature of my recently launched FYR Grill.
Keep in mind that this easy recipe isn’t just about outdoor grilling. It’s also about mastering cook times while using multiple meats over high heat. If you’re up for the challenge, let’s get at it!
Why You’ll Love the Meat Skewers Recipe
If you love beef skewers or shish kabobs, you’re gonna flip for these triple meat skewers. The variety makes these skewers the ultimate way to feed the whole fam for those easy weeknight dinners. Thanks to the Santa Maria feature of my FYR Grill, the results are gonna be straight-up amazing. Plus, these skewers cook up fast, leaving you plenty of time to chill or tackle other things.
And the flavor? Unreal. With a killer basting sauce and a bit of fire, this might just become your new favorite recipe.
Meat Skewers Recipe Ingredients Roundup
Let’s break down what you need to make these mouthwatering skewers.
- The Best Meat Combo – You’ll need to grab some ribeye steak, chorizo sausage, and boneless pork chops. Feel free to also add in some chicken or even a veggie skewer! All are welcome and will taste great with our herb baste.
- The Seasonings – Grab some Gaucho Steakhouse Rub for the ribeyes and some Garlic Herb Rub for the pork chops. You’ll also need canola oil, olive oil, or another vegetable oil with a high smoke point. The oil undoubtedly helps the rubs stick to the meat.
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- The Baste – For the basting sauce, you’ll need beef tallow, fresh rosemary, thyme, oregano, green onions, garlic, FYR BLK Hot Sauce, and then a lemon. This will create a flavorful baste to brush onto the skewers while they cook.
With these high-quality ingredients, you’ll be undoubtedly serving up the best way to delight the meat lovers at your table.
So now that you know what you need to get from the grocery store, let’s get to the how. If you’re in a rush, skip to the recipe card, or stick around while I walk you through the key steps to perfection.
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It’s not my first time making skewered meats and it won’t be my last. If you’re up for more, check out Skewered Picanha with Bone Marrow Chimichurri or Simple Skewered Flap Steak. Another fave of mine is the Cheesy Skewered Skirt Steak with Salsa Verde.
What is a Santa Maria attachment?
The Santa Maria attachment on the new FYR Grill is what allows you to raise and lower the cooking surface over the heat source, while controlling the cooking temperature. This versatility is particularly useful when cooking various types of meat, as it allows for the delicate precision needed.
How to get the best char
Let your fresh meats reach 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.
How to Make the Meat Skewers Recipe
The Baste
First, let’s make the rosemary-infused basting sauce. Add your beef tallow to a small skillet over medium-low heat. Toss in the rosemary, thyme, oregano, green onions, garlic, FYR BLK Hot Sauce, and a squeeze of lemon. Let it simmer for about 5-7 minutes. This will infuse the tallow with all those delicious flavors.
The Meat Prep
Next, for our Meat Skewers Recipe, let’s cube the ribeyes into manageable beef chunks. Slather them in canola oil and then season them generously with the Gaucho Steakhouse Rub. Thread the pieces onto the sturdy FYR metal skewers, making sure they’re evenly spaced.
For the pork chops, cube them, coat them with canola oil, and then season with the Garlic Herb Rub. Skewer them up just like the ribeyes.
Lastly, cube the chorizo sausage and then thread them onto skewers as well.
FYR Grill
Preheat your FYR Grill to medium heat using the Santa Maria attachment without the grill grates. Place the skewers on the grill and start cooking. Slowly rotate them, while basting regularly with the tallow mixture to build up an epic crust. For your basting brush, use a bundle of herbs.
Keep an eye on the temperatures: 120 degrees F for the internal temperature of the steak, 145 degrees F for the pork, and 165 degrees F for the chorizo. Once the meats hit their respective temperatures, remove the skewers from the grill and let them rest for a few minutes. Finally, garnish your trio of tasty meats with chopped parsley and a sprinkle of black pepper before serving. Cheers!
What to Serve with Meat Skewers
These meat skewers go with just about anything your heart desires. Serve them up with your favorite vegetables or on a bed of aromatic rice.
Or, serve them with a fresh cucumber salad or a simple green salad made with cherry tomatoes, red onion, and feta. Grilled bell peppers complement the meat perfectly, and I love adding a splash of soy sauce or Worcestershire sauce while they’re grilling for added depth.
Leftovers & Reheating
If you have any leftovers, store them in an airtight container or ziploc bag in the fridge. To reheat, you can, of course, reheat them on the girll with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
More Skewers!
FAQs for Meat Skewers
Absolutely, you can mix it up with different types of meat in this recipe. If you’re feeling fancy, go for the best beef cuts like filet mignon, New York Strip, or Wagyu steak. Just remember, different meats have different cooking times and temperatures. For example, chicken needs to hit an internal temperature of 165 degrees F, which is different from what beef and pork require. Adjust your cooking times to make sure everything is cooked safely and perfectly.
Both digital and old-school analog thermometers have their pros and cons. A digital thermometer provides quick and accurate readings, making it easy to ensure your meat reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. On the other hand, old-school analog thermometers are durable and don’t require batteries, but they can be slower and sometimes less accurate. I highly recommend going with the digital thermometer for its speed and precision.
One of the best things about the new FYR Grill is its versatility including the standout feature is the adjustable Santa Maria attachment. This bad boy lets you easily raise and lower the cooking surface over the heat, making it perfect for managing high heat while getting that perfect sear on any meat. Plus, the FYR Grill is built tough and designed for top-notch functionality, making it a must-have for your outdoor cooking setup. With the FYR Grill, you’ve got the control and performance to get the best results every time.
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Meat Skewers Recipe
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!
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
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