Entree: Brazil – Brazilian Street Food – Churrasco (Brazilian street-style grilled meats and skewers served with simple condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces, approx. 4 thighs
- 12 oz (340 g) linguiça or other Brazilian sausage, sliced into 1-inch (2.5 cm) coins (such as linguiça calabresa)
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 g) coarse rock salt or kosher salt, plus more for finishing
- 12 bamboo skewers, soaked in water 30 minutes
- 2 medium tomatoes, diced
- 1/2 small red onion, finely diced (about 2 oz (60 g))
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil (for vinagrete)
- 1 cup (120 g) manioc (cassava) flour for farofa
- 2 tbsp (30 g) unsalted butter (for farofa)
- 1 small onion, finely chopped (about 3 oz (85 g)) for farofa

Show original ingredient measurements

- 2 lb (900 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces, approx. 4 thighs
- 12 oz (340 g) linguiça or other Brazilian sausage, sliced into 1-inch (2.5 cm) coins (such as linguiça calabresa)
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 g) coarse rock salt or kosher salt, plus more for finishing
- 12 bamboo skewers, soaked in water 30 minutes
- 2 medium tomatoes, diced
- 1/2 small red onion, finely diced (about 2 oz / 60 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil (for vinagrete)
- 1 cup (120 g) manioc (cassava) flour for farofa
- 2 tbsp (30 g) unsalted butter (for farofa)
- 1 small onion, finely chopped (about 3 oz / 85 g) for farofa

Instructions

1. In a large bowl combine olive oil, minced garlic, lime juice, black pepper, and 1 tbsp (15 g) of the coarse salt; add beef and chicken pieces and toss to coat. Let marinate at room temperature 15–30 minutes.
2. Thread the beef, chicken, and linguiça onto soaked skewers, leaving a little space between pieces for even cooking.
3. Preheat a charcoal or gas grill to high heat (direct heat). Just before placing on the grill, sprinkle the meat lightly with remaining coarse salt.
4. Grill skewers: sausages 6–8 minutes total turning occasionally; chicken 6–8 minutes total until cooked through; beef 3–5 minutes per side for medium-rare depending on cube size. Aim for a good char but avoid overcooking.
5. Meanwhile make the vinagrete: combine diced tomatoes, red onion, parsley, red wine vinegar, 2 tbsp (30 ml) olive oil, and a pinch of salt; taste and adjust acidity.
6. Make the farofa: melt butter in a skillet over medium heat, sauté chopped onion until soft, add manioc flour and stir continuously until toasted and fragrant about 4–6 minutes; season with a pinch of salt.
7. Remove skewers from grill, let rest 2 minutes, then finish with an extra sprinkle of coarse salt and a squeeze of lime if desired. Serve hot with vinagrete and farofa.