Ingredients
- Proteins: 500g of beef (tender piece such as sirloin or chuck) and 500g of chicken (breasts or thighs), cut into cubes.
- The Marinade (The soul of the dish):
- Mustard: 2 to 3 tbsp. tbsp
- Oil: 3 tbsp. tbsp
- Vinegar or Lemon Juice: 1 tbsp. tbsp
- Garlic: 4 pods, chopped
- Nokoss (Green spice paste): A mixture of parsley, green pepper and onion.
- Spices: Salt, black pepper, paprika and a stock cube (optional).
- Vegetables for the skewers: Red and green peppers, and onions (cut into squares).
- Skewer picks: Wooden or metal (soak wooden ones in water for 30 minutes to prevent them from burning).
Instructions
1. Prepare the meat
- Cut the beef and chicken into uniform cubes for even cooking. Keep them in separate bowls as cooking times may vary slightly.
2. Marinate
- In a bowl, mix the mustard, oil, vinegar, garlic, Nokoss and spices.
- Divide the marinade between the beef and the chicken. Massage the meat well with the seasoning.
- Pro Tip: Let the meat marinate for at least 1 hour (or overnight in the refrigerator) so that it is tender and flavorful.
3. Assemble the skewers
- Thread the meat onto the skewers, alternating with pieces of onion and pepper for color and taste.
4. Grill
- Heat up your grill (charcoal is traditional for that smoky taste, but a grill pan or the oven works too).
- Brush the grill with a little oil.
- Grill the skewers, turning occasionally, until the meat is charred around the edges and cooked through. Chicken usually takes 8-10 minutes, while beef depends on how done you want it to be.
5. Finishing touches
- Brush the remaining marinade or a little butter on the skewers during the last minutes of cooking for a very juicy result.