A delightful recipe for grilled skewers featuring marinated steak and bacon-wrapped chicken, perfect for a summer barbecue.
Trim the skirt steak of excess fat and cut it into bite-sized pieces.
Cutting the steak into uniform pieces ensures even cooking.
Cut the chicken breast into cubes similar in size to the steak pieces.
Uniform chicken pieces cook evenly and pair well with the steak.
In a mixing bowl, combine the teriyaki sauce, white vermouth, minced garlic, and chopped onion.
Mix the marinade thoroughly to ensure all flavors are well blended.
Add the steak and chicken pieces to the marinade, cover, and refrigerate for 4-6 hours.
Marinating for at least 4 hours allows the flavors to penetrate the meat.
Soak the wooden skewers in water for 30 minutes before use.
Soaking prevents the skewers from burning on the grill.
Wrap each chicken piece with a half slice of bacon.
Secure the bacon tightly to ensure it stays wrapped during grilling.
Thread the steak and bacon-wrapped chicken alternately onto the skewers.
Alternate the meats for a visually appealing presentation.
Preheat the grill to medium-high heat and cook the skewers, turning occasionally, for about 15 minutes.
Baste with leftover marinade for added flavor during grilling.
Squeeze fresh lemon juice over the skewers before serving.
The lemon juice adds a refreshing tang to the grilled meats.
