Ingredients:

  • 1 pound beef (sirloin or ribeye), cut into 1-inch cubes
  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 pound chicken breast, cut into 1-inch cubes
  • 8 slices prosciutto, cut into strips
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into chunks
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper, to taste
  • 1 cup grated Pecorino Romano cheese (for serving)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon red pepper flakes (optional)

Instructions:

  1. In a bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, olive oil, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Add the beef, pork, and chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
  2. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  3. Preheat the grill or a grill pan over medium-high heat. Thread the marinated meat onto skewers alternating with pieces of prosciutto, cherry tomatoes, bell peppers, and onion. Aim for a colorful variety.
  4. Lightly oil the grill grates to prevent sticking. Grill the skewers for about 10-12 minutes, turning occasionally until the meats are cooked through and have nice grill marks. The internal temperatures should be 165°F for chicken, 145°F for pork and beef.
  5. Remove the skewers from the grill. Let them rest for a few minutes then sprinkle with Pecorino Romano cheese before serving.