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Brazilian Churrasco
Created by: Howcan Team
Ingredients
- 2 lbs of beef sirloin, cut into 1-inch cubes
- 1 lb of pork loin, cut into 1-inch cubes
- 1 lb of chicken thighs, boneless and skinless
- 1 cup of olive oil
- 1/2 cup of white vinegar
- 4 cloves of garlic, minced
- 1 tablespoon of coarse salt
- 1 tablespoon of black pepper
- 1 tablespoon of paprika
- 1 tablespoon of dried oregano
- 1 tablespoon of red pepper flakes
- 1/2 cup of chimichurri sauce (for serving)
Instructions
- In a large bowl, combine the olive oil, white vinegar, minced garlic, salt, black pepper, paprika, oregano, and red pepper flakes to make the marinade.
- Divide the marinade into two equal parts.
- Place the beef, pork, and chicken in separate resealable plastic bags or shallow dishes, and pour half of the marinade over each type of meat. Ensure the meat is well coated with the marinade, then seal the bags or cover the dishes and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat.
- Thread the marinated meat onto skewers, alternating between beef, pork, and chicken.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
- Serve the Brazilian Churrasco with chimichurri sauce on the side for dipping.
Brazilian Churrasco, a traditional barbecue style, has its roots in the southern region of Brazil, particularly in the state of Rio Grande do Sul. This cooking method was brought to Brazil by European immigrants, particularly from Portugal and Spain. The term "churrasco" itself refers to the technique of cooking meat on skewers over an open flame. The meat is typically seasoned with rock salt and then slow-roasted to perfection. Today, churrascarias, or Brazilian steakhouses, are popular worldwide, offering an all-you-can-eat experience with a variety of meats, including beef, pork, and chicken, carved tableside by skilled passadores (meat waiters). For the best churrasco experience, visit the traditional churrascarias in Rio Grande do Sul, where the gaúcho (cowboy) culture is still strong, and the meat is grilled to smoky, succulent perfection. The key to a great churrasco lies in the quality of the meat and the traditional seasoning, so be sure to use high-quality cuts and the right blend of seasonings for an authentic taste.
90 min
6
450 calories
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