Charcoal-grilled skewers of steak, sausage & chicken recipe

Name: Charcoal-grilled skewers of steak, sausage & chicken recipe
Yield: 8 Servings
Ingredients: Steak: 1 pound hanger; Beef: 1 pound; Chicken: 1 pound boneless, skinless; Chorizo Sausage: 1 pound fresh; Rock Salt

Serves 8
Medium

Ingredients

1 pound hanger Steak
1 pound Beef
1 pound boneless, skinless Chicken
1 pound fresh Chorizo Sausage
Rock Salt

Directions

Steps

1 Done	Prepare the Charcoal Grill Light your charcoal and wait for about 80 percent of the coals to ash before spreading them out evenly over your lower grate. Spread a light coating of vegetable oil over your top grate and set it in place.
2 Done	Skewer the Meat In the meantime, prepare your meat. Cut the hanger steak and sirloin crosswise into 2-inch chunks. Slice the chicken breasts into large chunks and leave the chorizo whole. Skewer the beef, chicken, and chorizo onto large metal skewers.
3 Done	Season and Grill the Meat Season the hanger steak, sirloin, and chicken liberally with rock salt by sprinkling the salt over the meat and then patting it in with your hands. Place the skewers on the grate and grill until the chicken and chorizo are cooked through; this will depend on the intensity of the heat from the charcoal but should take about 20 to 25 minutes. Grill the hanger steak and sirloin until it reaches the desired doneness.
4 Done	Rest the Meat then Serve Remove the cooked meats from the grill and allow to rest for 5 minutes before serving. Place the skewers on a large serving platter or big wooden cutting board and allow your guests to slice off their meat.