Skewers Recipe
grilled petite filet & chicken skewers, sicilian garlic yogurt, olive oil 570 cal
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Ingredients
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Skewers
Sicilian Garlic Yogurt & Finish
Method
Skewers
- 1
Prepare skewers
Soak 8 wooden skewers in cold water for at least 20–30 minutes to prevent burning while grilling.
- 2
Cut and trim the meats
Trim any excess fat from 500 g beef tenderloin and 400 g boneless skinless chicken thigh. Cut both into roughly 1-inch (2.5 cm) cubes so they cook evenly.
- 3
Make the marinade
In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp black pepper. Whisk until emulsified.
- 4
- 5
Thread the skewers
Thread the cubes onto the soaked skewers. For easiest timing control, make separate skewers for beef and chicken (e.g., 4 beef skewers and 4 chicken skewers). Leave a little space between pieces for even heat circulation.
- 6
- 7
Grill the skewers
Place chicken skewers on the hot grill first because they require longer cooking. Grill chicken for about 10–12 minutes total, turning every 2–3 minutes, until an instant-read thermometer inserted into the thickest piece reads 74°C (165°F) and juices run clear. Start beef skewers after chicken has cooked ~4 minutes, or grill beef on a cooler zone: cook beef skewers 6–8 minutes total, turning every 2–3 minutes, until they reach desired doneness (125–130°F / 52–54°C for medium-rare, 135°F / 57°C for medium). Because beef and chicken cook at different rates, keeping them on separate skewers ensures safety and proper doneness.
- 8
Rest and finish
Transfer skewers to a platter and let rest 3–5 minutes. Drizzle the 1 tbs extra virgin olive oil (finishing) over the skewers and sprinkle the 2 tbs finely chopped fresh parsley evenly over everything before serving.
Sicilian Garlic Yogurt & Finish
- 9
Make the Sicilian garlic yogurt
While the meat marinates, combine 1 cup full-fat Greek yogurt, 2 tbs extra virgin olive oil, 1 tbs fresh lemon juice, 1 tsp lemon zest, 2 tsp minced garlic, 0.5 tsp dried oregano, 0.25 tsp crushed red pepper flakes, 0.5 tsp kosher salt and 0.25 tsp black pepper in a bowl. Whisk until smooth and taste; adjust salt, acid (lemon) or heat (red pepper) as desired.
- 10
- 11
