Spicy Three-Meat Skewers

from Karen MacNeil

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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°)