Spicy Three-Meat Skewers

from Karen MacNeil

Share this page! · Tweet this page! · Pin this page!

4 ounces sirloin tip or top round
5 ounces chicken thigh, boneless with skin left on
4 ounces pork tenderloin, denuded
1 slice bacon, par-cooked
sea salt
lime juice

  1. Marinate chicken and pork in garlic and lime juice for 12 hours.
  2. Sear chicken to a light brown color on one side.
  3. Par-cook bacon and wrap the chicken with it.
  4. Sear pork loin to 100.
  5. Season top round with sea salt and mark on grill.
  6. Skewer all meat and store for service.
  7. At service, grill or broil to temperature (top round medium rare/chicken 140/pork 140)