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Churrasco Skewers

1/2 lb Cubed; (1-inch) stew beef
1/2 lb Cubed; (1-inch) stew lamb
1/2 lb Cubed; (1-inch) pork loin
1/2 lb Sausage; cut into 1-inch pieces
1/2 lb Cubed; (1-inch) chicken breast
8 Wooden; (soaked in water) or metal skewers
Kosher salt
2 c Water
1/4 c Kosher salt
2 tb Chopped garlic
2 c Vinaigrette; recipe follows

1 Green bell pepper; small diced
1 Red bell pepper; small diced
1 Yellow bell pepper; small diced
1 Red onion; small diced
1 c Olive oil
1/3 c White vinegar
1 tb Chopped garlic
1/4 c Chopped parsley
Sreshly ground pepper

Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight. Remove and bring to room temperature. Preheat the grill. Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette.

Yields: 6 servings


Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving.

Yield: 3 cups

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