Name: Grilled Beef and Chorizo Skewers
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 large red onion, cut into 1-inch pieces, 3 layers thick; 4 jalapeño chiles, stemmed, halved, seeded, and cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 1 tablespoon minced fresh oregano or 1 teaspoon dried; ½ teaspoon garlic powder; 1 teaspoon kosher salt; ¼ teaspoon pepper; ¼ teaspoon ground cumin; 1 pound sirloin steak tips, trimmed and cut into 2-inch pieces; 1 pound Mexican-style chorizo sausage, cut into 2-inch lengths; 2 tablespoons chopped fresh cilantro; Lime wedges

Grilled Beef and Chorizo Skewers

By America's Test Kitchen

Published on June 21, 2026

Time

45 minutes

Yield

Serves 4 to 6

Ingredients

1 large red onion, cut into 1-inch pieces, 3 layers thick4 jalapeño chiles, stemmed, halved, seeded, and cut into 1-inch pieces3 tablespoons extra-virgin olive oil, divided1 tablespoon minced fresh oregano or 1 teaspoon dried½ teaspoon garlic powder 1 teaspoon kosher salt ¼ teaspoon pepper ¼ teaspoon ground cumin 1 pound sirloin steak tips, trimmed and cut into 2-inch pieces1 pound Mexican-style chorizo sausage, cut into 2-inch lengths2 tablespoons chopped fresh cilantro Lime wedges

Before You Begin

If you can’t find steak tips, sometimes labeled flap meat, substitute 1¼ pounds blade steaks (if using, cut the steak in half and remove the gristle that runs through it). If you have long, thin pieces of meat, roll or fold them into approximate 2-inch cubes. You will need four 12-inch metal skewers for this recipe. Serve with warm tortillas or rice.

Instructions

Gently toss 1 large red onion (cut into 1-inch pieces, 3 layers thick) and 4 jalapeño chiles (stemmed, halved, seeded, and cut into 1-inch pieces) with 1 tablespoon extra-virgin olive oil in bowl. Cover vegetables and microwave until just tender, 3 to 5 minutes. In large bowl, combine 1 tablespoon minced oregano, ½ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon cumin, and remaining 2 tablespoons oil. Add 1 pound sirloin steak tips, trimmed and cut into 2-inch pieces, and toss to coat. Thread steak; 1 pound Mexican-style chorizo sausage links, cut into 2-inch lengths; onion; and jalapeños tightly onto four 12-inch metal skewers in alternating pattern.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place skewers on grill and cook (covered if using gas), turning as needed, until well browned and meat registers 130 to 135 (for medium), 10 to 15 minutes. Transfer skewers to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Sprinkle with 2 tablespoons chopped cilantro and serve with lime wedges.