Meat and Fish Skewers from Noché Chef Michael Lomonaco

GMA Recipes Lunch
Difficulty: Easy
Cook Time: min

If you have a taste for Latin food, try this tasty specialty from the chef at Noché, a new restaurant serving suckling pig and other sizzling dishes in the middle of Times Square.

The new restaurant is home to empanadas and tamales, and a new life for some former World Trade Center workers, including owner David Emil and chef director, Michael Lomonaco of the legendary Windows on the World restaurant.

Try their Grilled Skewers of Meat and Fish — 'Anticuchos' in your kitchen at home.


  • Anticuchos
  • 1 pound skirt steak
  • 1 pound medium sea scallops
  • 1 pound Spanish style chorizo sausage
  • Olive oil
  • Salt and pepper
  • Wooden skewers-soaked in hot water
  • Chimichurri Dipping Sauce
  • 1/2 cup olive oil
  • 3 tablespoons white vinegar
  • 2 jalapeno peppers, seeded and diced
  • 1 small bunch flat leaf parsley, picked and chopped
  • 3 tablespoons cilantro, chopped
  • 1 clove fresh garlic, finely chopped
  • 1 bay leaf
  • sea salt
  • Cooking Directions

    Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the scallops in a similar fashion on other skewers. Each skewer should contain only a single piece of food to be grilled.

    Cut the sausage into diagonal slices and also skewer.

    Place the skewered meats into platters and lightly marinate in olive oil. Refrigerate till ready to cook. Marinate not longer than overnight.

    Prepare the chimichurri dipping sauce: Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well before cooking. {It may be prepared three days in advance and kept refrigerated for up to a week.}

    Prepare an outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish and season with salt and pepper. Cook each skewered "anticucho" for 2-3 minutes or until charred and fully cooked.

    Serve the "anticuchos" on a platter, drizzle chimichurri over the top or serve separately.

    Recipe courtesy of Michael Lomonaco, chef at Noché Restaurant.

    Recipe Summary

    Main Ingredients: steak, scallops, chorizo

    Course: Appetizer/Starter, Lunch, Snack