Churrasco & Espetinhos

A vibrant Brazilian barbecue experience featuring assorted meats on skewers, perfect for gatherings and social cooking.

Print Recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Course Appetizer, Main Course

Cuisine Brazilian

Servings 8 servings

Ingredients

Meats

2 pounds Beef (picanha, sirloin, skirt steak), cut into 1–1.5 inch cubes Use ribeye or sirloin as substitutes if unavailable.
1 pound Chicken thigh pieces, cut bite-size More forgiving than breast.
1 pound Linguica or other flavorful beef sausages, halved or sliced on the bias Can be skewered or grilled whole.

Seasonings and Marinades

2 tablespoons Coarse salt (rock salt or kosher salt) Generous coat for beef enhances crust.
1 teaspoon Freshly ground black pepper
2 tablespoons Olive oil For marinades and grilling.
2 cloves Garlic, minced For marinades.
1 juice Lemon For marinades.

Chimichurri

1 cup Fresh parsley, chopped
1 tablespoon Oregano, dried
2 cloves Garlic, minced
1/4 cup apple cider vinegar
1/2 cup Olive oil
1/2 teaspoon Red pepper flakes

Sides and Accompaniments

1 cup Farofa (toasted manioc flour) or quick toasted breadcrumbs For texture.
1 loaf Assorted breads (French loaf or pão de queijo if available)
2 pieces Lime wedges For brightness.
1 cup Pickled vegetables (onions, cucumbers) For brightness.
2 tablespoons Butter Optional, for toasting bread.
8 ounces Provolone or queijo coalho Optional, for grilling.

Instructions

Preparation

Pat meats dry and season. For beef, apply a generous coat of coarse salt. Chicken benefits from a garlic-lemon marinade for 30–60 minutes.
Thread meat onto skewers, alternating textures. Keep beef and chicken on separate skewers to avoid cross-cooking. beef sausages can be skewered or grilled whole.

Cooking

Preheat grill or heavy skillet to high. If using a broiler, position racks 4–6 inches below the heat.
Oil the grates or skillet lightly. Grill skewers, turning every 1–2 minutes. Cook times vary: beef cubes 4–8 minutes, chicken 6–10 minutes until 165°F, beef sausages 6–8 minutes.
Rest meat briefly for 5 minutes to allow juices to redistribute.

Assembly

Warm breads and plate condiments. Arrange skewers on a large wooden board with farofa, chimichurri, limes, and pickles. Provide tongs and small plates for guests.

Notes

Cool 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.

Keyword BBQ, Churrasco, Espetinhos, Grilled Meat, Skewers