Brazilian Churrasco Skewers

Nothing captures the spirit of a Brazilian summer quite like churrasco — the art of grilling meat over open flames that’s been perfected over generations in Brazil’s southern gaúcho tradition. These skewers bring the flavors of a São Paulo churrascaria right to your backyard grill, with a simple but deeply flavorful garlic-herb marinade and the smoky char that makes Brazilian barbecue legendary.

Whether you’re hosting a summer cookout or just craving something bold and satisfying, these churrasco skewers are guaranteed to impress. Serve them with traditional sides like farofa, vinagrete salsa, and grilled pineapple for the full experience.

Ingredients

• 2 lbs top sirloin or tri-tip, cut into 1½-inch cubes
• 1 lb sweet Italian sausage links (linguiça-style)
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• ¼ cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon coarse sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)
• Metal or wooden skewers (if wooden, soak 30 minutes)

For the Vinagrete Salsa

• 2 medium tomatoes, finely diced
• 1 small white onion, finely diced
• ½ green bell pepper, finely diced
• ¼ cup white wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions

Step 1: Prepare the Marinade

In a large bowl, whisk together the olive oil, minced garlic, lime juice, parsley, sea salt, black pepper, smoked paprika, and red pepper flakes.

Step 2: Marinate the Meats

Add the beef cubes and chicken chunks to the marinade. Toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. Keep the sausage separate — it doesn’t need marinating.

Step 3: Make the Vinagrete

Combine the diced tomatoes, onion, bell pepper, vinegar, olive oil, cilantro, salt, and pepper in a bowl. Mix well and let it sit at room temperature while you grill.

Step 4: Assemble the Skewers

Thread the marinated beef and chicken onto skewers, alternating if desired. Cut the sausage into 2-inch pieces and thread onto separate skewers.

Step 5: Grill

Preheat your grill to high heat (450-500°F). Grill the beef skewers for 8-10 minutes, turning every 2-3 minutes for medium-rare. Grill the chicken skewers for 12-14 minutes until cooked through (165°F internal). Grill the sausage skewers for 10-12 minutes until charred and cooked through.

Step 6: Serve

Let the skewers rest for 5 minutes, then serve with the vinagrete salsa spooned over the top. Pair with white rice, farofa, and grilled pineapple slices for a true Brazilian feast.

Recipe Details

• Prep Time: 20 minutes (plus 2 hours marinating)
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 6-8

Tips

• Rock salt technique: For an authentic touch, roll your beef cubes in coarse rock salt before skewering — it creates a beautiful crust.
• Don’t overcook: Brazilian churrasco beef is best at medium-rare to medium. Use a meat thermometer: 130-135°F for medium-rare.
• Charcoal is king: If you have a charcoal grill, use it. The smoky flavor is part of what makes churrasco special.
• Pineapple hack: Grill thick pineapple rings alongside the meat — the caramelized fruit is a traditional churrascaria closer.

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