Carne Asada Skewers Recipe

Prepare and marinate

If using wooden skewers, soak them in water for at least 30 minutes. Trim visible silver skin or excess fat from the steak and cut into 1-inch cubes, keeping pieces uniform for even cooking.

In a medium bowl, whisk together 1/4 cup lime juice, 1/4 cup orange juice, 2 tablespoons olive oil, 1 tablespoon soy sauce, minced garlic, ground cumin, smoked paprika, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined.

Add the cubed steak and 1/4 cup chopped cilantro to the marinade. Mix thoroughly so all pieces are coated. Cover and refrigerate for at least 1 hour and up to 6 hours. (Do not exceed 8 hours for best texture.)

About 20 minutes before grilling, remove the steak from the refrigerator to bring it close to room temperature. If marinade pooled, reserve about 1 tablespoon to brush while grilling and discard the rest that contacted raw meat or boil it for 3 minutes if you want to use.

Thread the marinated steak cubes onto the skewers, leaving a little space between pieces for heat circulation. Do not pack them tightly.

Preheat your grill (or grill pan) to high heat, aiming for about 450-500°F (230-260°C). Oil the grates lightly to prevent sticking.

Grill the skewers 2-3 minutes per side, rotating so each side develops a good sear. Total cooking time should be 6-9 minutes for medium-rare to medium depending on cube size and heat. Use an instant-read thermometer if desired: target 130-135°F for medium-rare, 140°F for medium. Avoid overcooking to keep meat tender.

During the last minute of grilling, brush reserved marinade (or a fresh tablespoon of olive oil) lightly on the skewers for gloss and flavor. Remove from grill and let rest on a cutting board for 5 minutes before serving.

While meat rests (or earlier), make the sauce. In a small bowl combine 1 cup Greek yogurt, 2 tablespoons mayonnaise (if using), 1 teaspoon lime zest, 2 tablespoons fresh lime juice, 1 tablespoon hot sauce, 1 teaspoon minced chipotle in adobo (optional), 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk until smooth and taste; adjust seasoning by adding more lime juice for brightness, hot sauce for heat, or honey for sweetness. Chill until ready to serve. If you made the sauce ahead, stir again before serving.

Arrange the rested skewers on a platter. Sprinkle with additional chopped cilantro and scatter thinly sliced red onion around if using.

Serve with lime wedges and the lime spicy yogurt sauce on the side for dipping or drizzling.

Optional: accompany with warm tortillas, rice, or a simple salad for a fuller meal.