Place the cubed sirloin in a bowl. Add 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp salt and 1/2 tsp freshly ground black pepper. Toss to coat, cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and absorb flavor.

Thread marinated beef onto skewers, leaving a little space between cubes so heat circulates.

Bring skewers to room temperature 15 minutes before grilling.

Chicken Thighs

Prepare chicken marinade

In a bowl whisk together 1/2 cup plain yogurt, 1 tbs lemon juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp salt and 1/2 tsp black pepper. Add chicken pieces and coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours.

Thread chicken pieces onto separate skewers or keep in a shallow tray for direct grilling.

Lamb Chops

Season lamb

Pat lamb chops dry. Rub with 1 tbs olive oil, 1 tsp chopped mint, 1 minced garlic clove, 3/4 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 20 minutes before grilling so seasoning penetrates.

Sausages

Lightly brush sausages with 1 tsp olive oil to prevent sticking. If sausages are thick, prick them once or twice to avoid bursting while cooking.

Vegetable Skewers

Toss bell pepper, red onion and zucchini with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Thread onto skewers, alternating colors for an even cook.

Chimichurri Sauce (optional)

Combine 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 1 tbs red wine vinegar, 3 tbs olive oil, 1 minced garlic clove, 1/4 tsp red pepper flakes and 1/2 tsp salt. Stir until emulsified. Let rest at least 10 minutes for flavors to meld; refrigerate if not using immediately.

Grilling & Finishing

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400-450°F / 200-230°C). Oil the grill grates lightly to prevent sticking.

Cook the components in stages using direct heat: Start with sausages (10-12 minutes), turning every 2-3 minutes until evenly browned and cooked through. Move to the lamb chops (3-4 minutes per side for medium-rare, 5-6 minutes per side for medium) and let rest 5 minutes after cooking.

Grill beef skewers 2-3 minutes per side for medium-rare (adjust time for desired doneness). Chicken skewers should be cooked until internal temperature reaches 165°F (about 4-6 minutes per side depending on piece size). Vegetables take 6-8 minutes, turning occasionally, until charred on edges and tender-crisp.

If using a two-zone fire, use hotter zone for searing and cooler zone to finish thicker pieces. Use an instant-read thermometer to confirm doneness where needed.

Transfer cooked items to a platter. Spoon chimichurri over beef and lamb if using, garnish with chopped parsley and serve with lemon wedges to squeeze over chicken and vegetables.