Brazilian BBQ – Mixed Grilled Kebbab
A vibrant Brazilian barbecue experience featuring assorted meats on skewers, perfect for gatherings and social cooking.
I remember the first time I set up a Mixed Grilled Kebbab for friends — the sizzle, the mix of smoky beef, garlicky chicken, and spicy sausage threaded on skewers, all arranged on a rustic wooden board. It’s the kind of spread that turns a backyard cookout into a shared experience: people graze, talk, and pick their favorites. This board balances Brazilian churrasco flavors with the conviviality of espetinhos (small skewers), making it perfect for summer gatherings, game nights, or any relaxed celebration where everyone helps themselves.
Why you’ll love this dish
This board brings the best parts of a Brazilian barbecue to your table without requiring a massive grill or a full-service steakhouse. It’s flexible, crowd-pleasing, and scalable — good for a family dinner or a 20-person party. The variety of meats and vibrant condiments give guests choices, so picky eaters and adventurous foodies both find something they love. It’s also great for social cooking: you can prep most items ahead, then finish over high heat while you mingle.
The cooking process explained
Quick overview: marinate proteins, thread onto skewers, grill or broil until caramelized, rest briefly, and assemble on the board with sides and sauces. Start with the longest-cooking meat (thicker beef cuts), then do sausages and chicken. While those are finishing, toast any bread and warm up farofa or rice. The goal is high heat for a good crust and short cooking time for juicy interiors. Plan 30–45 minutes active cooking depending on quantities.
What you’ll need
- Beef (picanha, sirloin, or skirt steak), cut into 1–1.5 inch cubes
- Chicken thigh pieces, cut bite-size (more forgiving than breast)
- Linguica or other flavorful sausages, halved or sliced on the bias
- Wooden or metal skewers (soak wooden skewers 30 minutes if using)
- Coarse salt (rock salt or kosher salt) and freshly ground black pepper
- Olive oil, garlic, and lemon for simple marinades
- Chimichurri: parsley, oregano, garlic, apple cider vinegar, olive oil, red pepper flakes
- Farofa (toasted manioc flour) or quick toasted breadcrumbs for texture
- Assorted breads (French loaf or pão de queijo if available)
- Lime wedges and pickled vegetables (onions, cucumbers) for brightness
- Optional: butter for toasting bread, provolone or queijo coalho for grilling
Notes/substitutions:
- Swap picanha for ribeye or sirloin if unavailable.
- For a vegetarian twist, use halloumi or marinated mushroom caps on skewers.
Step-by-step instructions
- Pat meats dry and season. For beef, a generous coat of coarse salt enhances crust. Chicken benefits from a short garlic-lemon marinade (30–60 minutes).
- Thread meat onto skewers, alternating textures if you like — but keep beef and chicken on separate skewers to avoid cross-cooking. Sausages can be skewered or grilled whole.
- Preheat grill or a heavy skillet to high. If using a broiler, position racks so skewers sit 4–6 inches below the heat.
- Oil the grates or skillet lightly. Grill skewers, turning every 1–2 minutes to develop even char. Cook times: beef cubes 4–8 minutes (depending on desired doneness), chicken 6–10 minutes until 165°F, sausages 6–8 minutes.
- Rest meat briefly 5 minutes to let juices redistribute. Warm breads and plate condiments.
- Arrange on a large wooden board with farofa, chimichurri, limes, and pickles. Provide tongs and small plates for guests.
01Ingredients
Meats
Seasonings and Marinades
Chimichurri
Sides and Accompaniments
02Method
- Preparation
- Cooking
- Assembly
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0 OF 6 DONE03Recipe notes
- 01Cool leftover meats to room temperature within 2 hours, store in airtight containers, and use within 3–4 days. For freezing, separate meats from sauces and wrap tightly. Thaw overnight in the refrigerator.
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Best ways to enjoy it
Pair the board with crisp, simple sides that complement rich, smoky meats. Fresh chimichurri and lime wedges cut through fat; farofa adds crunch and a nutty flavor; pickled red onions bring acidity. Serve with:
- Steamed white rice or garlic-herb rice for a filling option.
- Grilled cheese skewers (queijo coalho or provolone) for a melty treat.
- A crisp green salad with vinaigrette to balance the richness.
- Cold alcohol-free beers, a light-bodied hibiscus iced tea, or a limeade for the full Brazilian vibe.
For plating, stagger skewers across the board with small bowls of chimichurri and pickles in corners. Tuck slices of bread and a stack of napkins nearby for easy grabbing.
How to store & freeze
Refrigeration: Cool leftover meats to room temperature no longer than 2 hours after cooking, then store in airtight containers. Use within 3–4 days for best quality.
Freezing: Separate meats from sauces. Wrap skewers or sliced meats tightly in plastic wrap and place in freezer bags; freeze up to 2–3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on a hot skillet or under a broiler to revive char, about 1–3 minutes per side depending on thickness. Avoid microwaving if you want to keep texture. Always reheat to at least 165°F for safety if chicken is present.
Creative twists
- Tropical spin: add pineapple chunks to some skewers for sweet charred bites.
- Veg-forward: replace half the skewers with marinated portobello, zucchini, bell peppers, and halloumi.
- Spicy samba: brush sausages and chicken with a mix of piri-piri sauce and honey for sticky heat.
- Low-carb: skip the bread and serve with grilled cauliflower rice and a green salad.
- Mini espetinhos: make smaller skewers for party bites, using cocktail skewers and bite-size pieces.
FAQ
How long should I marinate the meats?
A: For chicken thigh pieces, 30 minutes to 4 hours gives good flavor without breaking down the texture. For beef, a simple salt-and-olive-oil rub works best—if you marinate with acidic ingredients, keep it under 2 hours to avoid a mushy texture.
Can I make this on a stovetop if I don’t have a grill?
A: Yes. Use a cast-iron skillet or griddle on high heat. Sear in batches without overcrowding. Finish thicker cuts in the oven at 400°F if needed.
Are wooden skewers safe?
A: Yes, if soaked in water for at least 30 minutes before grilling to prevent burning. Metal skewers are reusable and transfer heat for faster cooking.
How many skewers per person?
A: Plan 2–3 skewers per adult if served with sides, or 4–6 for a main-course-focused meal. Adjust based on appetite and the number of sides.
Is farofa necessary?
A: Not necessary, but it’s a traditional and textural element that rounds out the churrasco experience. Toasted breadcrumbs or crushed cassava crackers can substitute.
Conclusion
If you want inspiration for how a local community brings people together around food, check out the feature on the event scene in Hey, Neighbor! – Downtown Pittsfield.
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