Why You Will Love This Recipe
These beef and bacon skewers are built on a technique you have probably never seen before: the freeze method. Instead of threading raw meat directly onto a skewer, you layer thin beef, crispy bacon, and seasoned Italian sausage meat into a compact block, press it together firmly, and freeze it solid. Once fully frozen, you slice it into clean, uniform cubes that hold their shape perfectly on the grill. No falling apart, no sliding around, just tight, layered cubes that sear beautifully on every side and look like something off a restaurant menu.
The herb adobo is what takes these beef and bacon skewers from good to unforgettable. A quick blend of fresh parsley, cilantro, garlic, onion, Dijon mustard, and olive oil gets brushed over the top layer before freezing, so the marinade works its way into every layer as the block sets. When the skewers hit the grill, that herb adobo caramelizes against the meat and creates a savory crust that is bright and packed with flavor. The leftover adobo gets whisked with eggs and lemon juice into a creamy dipping sauce that you will want to put on everything.
Grill season has officially started, and these beef and bacon skewers are the recipe to kick it off with. Whether you are firing up the grill for Memorial Day, a summer cookout, or just a weeknight dinner that feels a little special, these skewers deliver every time. Make the block the night before, slice and skewer in the morning, and grill to golden perfection when it is time to eat. It is the kind of recipe that looks impressive, tastes incredible, and is secretly very easy to pull off once you understand the technique.
Tips and Tricks
A few tools that make this recipe even easier: a good set of metal skewers holds the cubes snugly and can go straight from grill to table, a meat mallet helps thin out the beef quickly if your butcher does not slice it for you, and an instant-read thermometer takes the guesswork out of knowing when the skewers are perfectly cooked through.
Beef and Bacon Skewers (Layered with the Freeze Method)
Description
If you have never tried the freeze method for skewers, this is the recipe that is going to change how you grill. You layer thin beef, smoky bacon, and seasoned Italian sausage meat into a block, coat it with a garlicky herb adobo, freeze it solid, slice it into cubes, and thread it onto skewers. The result is a perfectly layered, restaurant-quality skewer that holds together on the grill and tastes incredible.
This recipe comes together with just a few ingredients, most of which you probably already have. The secret weapon is the herb adobo - parsley, cilantro, garlic, mustard, and olive oil blended into a bright, savory marinade that soaks into every layer.
It is the perfect grill season showstopper. Make it for Memorial Day, a backyard cookout, or just a Tuesday night when you want something that looks way more impressive than the effort required.
Ingredients
Skewers
Herb Adobo
Dipping Sauce
Instructions
Line a baking sheet or tray with plastic wrap, leaving enough overhang on all sides to fold over and cover.
Lay the thin beef slices in an even, overlapping layer across the plastic wrap to form a solid rectangle.
Add the bacon strips as an even second layer over the beef.
Remove the Italian sausage from its casings and spread the sausage meat evenly as the third layer over the bacon.
Blend the parsley, cilantro, garlic, onion, Dijon mustard, olive oil, salt and pepper until smooth. Reserve about half for the dipping sauce.
Brush the adobo generously over the top of the sausage layer.
Fold the plastic wrap over the top and press down firmly to compact the layers. Freeze for at least 2 hours or until completely solid.
Remove from the freezer and unwrap. Using a sharp knife, cut into uniform 1.25-inch cubes.
Thread the cubes onto metal or pre-soaked wooden skewers, packing them snugly.
Grill over medium-high heat, turning every 2 to 3 minutes, until golden and cooked through on all sides (internal temp 160 degrees F), about 12 to 15 minutes total.
While the skewers grill, whisk together the reserved adobo, eggs, and lemon juice until smooth and creamy. Use as a dipping sauce or drizzle.
Serve immediately with the dipping sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 481kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 12g60%
- Sodium 709mg30%
- Total Carbohydrate 1g1%
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fun Fact!
Ask your butcher to slice the beef thin, or partially freeze the steak first to make slicing easier at home. Italian sausage can be sweet, mild, or hot - all work great. Hot adds a nice kick. The freeze step is non-negotiable - it is what keeps the layers together when you cut and skewer. Make the block the night before and grill the next day for even easier meal prep. Leftovers reheat well in a skillet over medium heat.
