Skewers Recipe

Prep and Marinate Steak

Trim excess fat from the steak and cut against the grain into 1- to 1.5-inch pieces. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Add steak pieces and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Skewer

Thread marinated steak pieces onto skewers, leaving a little space between pieces so heat circulates. If using wooden skewers, ensure they were soaked 30 minutes beforehand.

Grill Steak Skewers

Preheat grill or grill pan to high (about 450-500°F / 230-260°C). Brush grates with oil. Grill skewers 2–3 minutes per side for medium-rare to medium, turning once or twice so each side gets good sear marks. Internal temp ~130-140°F for medium-rare to medium. Remove from heat, tent loosely with foil and let rest 5 minutes before serving.

Prep and Marinate Chicken

Cut chicken thighs into 1-inch pieces. In a bowl whisk together 2 tbs olive oil, 1 tsp lemon zest, 2 tsp minced garlic, 1/2 tsp ground cumin, 1/2 tsp paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add chicken pieces and toss to coat. Marinate in refrigerator 20–60 minutes (not much longer to avoid mushy texture).

Skewer

Thread chicken pieces onto skewers, leaving small gaps between pieces for even cooking.

Grill Chicken Skewers

On the same preheated grill or grill pan, oil the grates and grill chicken skewers 3–4 minutes per side, turning until cooked through and nicely charred in spots. Target internal temperature 165°F (74°C). Remove and rest 3–4 minutes.

Make the Yogurt Sauce

In a small bowl combine 1 cup Greek yogurt, 1 very finely grated garlic clove, 2 tsp extra-virgin olive oil, 1 tsp lemon juice, 1 tsp finely chopped parsley, 1/4 tsp red pepper flakes, 1/4 tsp kosher salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust salt or lemon as needed. Let sit 10 minutes to allow garlic to mellow and flavors to meld.

Finish

Transfer sauce to serving bowl and drizzle a little olive oil on top and sprinkle a pinch of chopped parsley or extra red pepper flakes if desired.

Arrange steak and chicken skewers on a platter. Brush lightly with 1 tbs extra-virgin olive oil and squeeze lemon wedges over the top. Sprinkle chopped parsley across skewers.

Serve immediately with the Sicilian garlic yogurt on the side for dipping. Offer extra lemon wedges and a drizzle of olive oil on the yogurt as garnish.