13 Mouthwatering Brazilian Churrasco Recipes That Impress With Ease

When planning a get-together, Brazilian Churrasco is one of my go-tos. The smoky aroma of grilled meats wafting through the air sets such a welcoming mood. Preparing dishes like classic picanha skewers or spicy chicken hearts is surprisingly straightforward. Sharing these flavorful recipes with friends and family is always a joy. Let’s explore these tasty options, and you might just discover a new favorite.

Classic Picanha Skewers

Brazilian churrasco is a vibrant and festive way to enjoy barbecued meats, and one of the most iconic dishes is the classic picanha skewers. Picanha, which is the top sirloin cap, is known for its rich flavor and tenderness, making it a favorite among meat lovers. These skewers are seasoned simply, allowing the natural flavors of the beef to shine through. It’s a dish that’s perfect for gatherings, where friends and family come together to enjoy delicious food and good times.

To prepare classic picanha skewers, you’ll want to start with high-quality picanha. The cut should have a good amount of fat, which will render down during cooking, adding moisture and flavor to the meat. The skewers can be grilled over an open flame or on a barbecue, giving them a slight char that enhances the overall experience. Pair these skewers with traditional sides like farofa or vinaigrette, and you’ll be certain to impress your guests with this authentic Brazilian delicacy.

Ingredients (Serves 4-6):

• 2 pounds picanha (top sirloin cap)
• Coarse sea salt
• Freshly ground black pepper
• 4-6 skewers (metal or soaked wooden skewers)
• Optional: fresh herbs for garnish (like parsley)

Cooking Instructions:

1. Prepare the Picanha: Start by trimming any excess fat from the picanha, leaving a thick layer of fat on one side. This fat will help keep the meat juicy and flavorful as it cooks. Slice the picanha against the grain into thick strips, about 1 to 1.5 inches wide.
2. Skewer the Meat: Thread the strips of picanha onto the skewers, folding them into a U-shape if necessary. Be sure not to overcrowd the skewers; allow space between the pieces for even cooking.
3. Season the Skewers: Generously sprinkle the skewers with coarse sea salt and freshly ground black pepper. The salt will enhance the beef’s natural flavors and create a nice crust when grilled.
4. Preheat the Grill: Prepare your grill for high heat. If using charcoal, confirm the coals are white-hot. For gas grills, preheat on high for about 10-15 minutes.
5. Grill the Skewers: Place the skewers on the grill and cook for about 4-6 minutes per side for medium-rare, turning occasionally to achieve an even char. Keep an eye on the meat to prevent overcooking; adjust the time based on your preferred doneness.
6. Rest and Serve: Once the picanha skewers are cooked to your liking, remove them from the grill and let them rest for about 5 minutes to allow the juices to redistribute. Serve the skewers with your choice of sides and garnish with fresh herbs if desired.

Extra Tips:

For an authentic touch, consider serving your classic picanha skewers with traditional Brazilian sides like farofa (toasted cassava flour mixture) and a zesty vinaigrette. Additionally, using a meat thermometer can help guarantee that your picanha is cooked to the perfect internal temperature; aim for around 130°F for medium-rare.

Finally, don’t forget that the quality of the meat plays a significant role in the overall flavor, so choose a well-marbled picanha for the best results. Enjoy your churrasco experience!

Spicy Chicken Hearts

Brazilian Churrasco isn’t just about beef; it also includes a variety of other meats that bring unique flavors to the grill. One such delicacy is Spicy Chicken Hearts, a popular treat in Brazil that’s both nutritious and packed with flavor. Grilling chicken hearts over an open flame infuses them with smoky goodness while the spices add a delightful kick. This dish is perfect for gatherings, barbecues, or simply a fun dinner at home, and it’s bound to impress your guests.

Chicken hearts are often overlooked, but they’re a fantastic source of protein and are incredibly tender when cooked correctly. The marinade is the key to achieving the perfect balance of heat and flavor. By marinating the hearts, you allow them to absorb the spices, guaranteeing each bite is bursting with flavor. Whether served on skewers or as part of a larger churrasco spread, Spicy Chicken Hearts are a must-try for any meat lover looking to explore Brazilian cuisine.

Ingredients (serving size: 4-6 people):

• 1 pound chicken hearts, cleaned and trimmed
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon crushed red pepper flakes (adjust for desired spiciness)
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• Juice of 1 lime
• Fresh parsley, chopped for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken Hearts: Start by cleaning the chicken hearts thoroughly. Rinse them under cold water and remove any excess fat or connective tissue. Pat them dry with paper towels to guarantee they grill nicely.
2. Make the Marinade: In a large mixing bowl, combine the minced garlic, olive oil, crushed red pepper flakes, smoked paprika, cumin, salt, and black pepper. Squeeze the juice of one lime into the bowl and mix everything together until well combined.
3. Marinate the Chicken Hearts: Add the cleaned chicken hearts to the bowl with the marinade. Toss the hearts in the marinade until they’re evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
4. Preheat the Grill: While the chicken hearts are marinating, preheat your grill to medium-high heat. If using skewers, soak wooden skewers in water for about 30 minutes to prevent burning.
5. Skewer the Chicken Hearts: After marinating, thread the chicken hearts onto the skewers, making sure to leave a little space between each heart for even cooking.
6. Grill the Chicken Hearts: Place the skewers on the preheated grill. Cook for about 5-7 minutes, turning occasionally, until the hearts are cooked through and have a nice char. They should be firm but not overcooked.
7. Serve: Once grilled, remove the chicken hearts from the skewers and place them on a serving platter. Garnish with fresh parsley if desired, and serve hot with lime wedges on the side.

Extra Tips:

For an even bolder flavor, consider adding a pinch of cayenne pepper or a dash of hot sauce to the marinade. If you prefer a more complex flavor, marinate the chicken hearts overnight.

This dish pairs wonderfully with traditional Brazilian sides like rice, farofa, or a fresh vinaigrette salad. Enjoy your Spicy Chicken Hearts as part of a larger churrasco feast, or as a delicious standalone appetizer!

Grilled Sausages With Chimichurri

Grilled Sausages With Chimichurri is a delightful dish that showcases the vibrant flavors of Brazilian cuisine. This recipe is perfect for gatherings, barbecues, or any occasion where you want to impress your family and friends with bold tastes. The combination of juicy sausages grilled to perfection, paired with a zesty chimichurri sauce, elevates this dish to new heights.

The chimichurri, a traditional Argentine condiment, is made with fresh herbs, garlic, vinegar, and olive oil, making it the perfect accompaniment to enhance the flavors of the sausages.

When preparing Grilled Sausages With Chimichurri, it’s crucial to choose high-quality sausages. You can opt for traditional Brazilian sausages such as linguiça or any other flavorful sausage of your choice. The grilling process adds a smoky char that complements the fresh, herbaceous notes of the chimichurri.

Serve this dish with some crusty bread or alongside grilled vegetables for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 1.5 lbs (about 700g) of high-quality sausages (such as linguiça or Italian sausage)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup olive oil (for chimichurri)
• Salt, to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes (if using), and salt. Slowly drizzle in the 1/2 cup of olive oil while stirring until well mixed. Adjust seasoning to taste. Set aside for at least 30 minutes to allow the flavors to meld.
2. Preheat the Grill: While the chimichurri is resting, preheat your grill to medium-high heat. This guarantees that the sausages will cook evenly and develop a beautiful char.
3. Prepare the Sausages: Lightly brush the sausages with 2 tablespoons of olive oil and season them with salt and pepper. This will enhance the flavor and help prevent sticking on the grill.
4. Grill the Sausages: Place the sausages on the preheated grill. Cook for about 10-15 minutes, turning occasionally until they’re browned and cooked through. The internal temperature should reach 160°F (70°C).
5. Serve: Remove the sausages from the grill and let them rest for a few minutes. Serve them hot with the chimichurri sauce drizzled on top or on the side for dipping. Enjoy with your favorite sides!

Extra Tips:

When grilling sausages, make sure not to overcrowd the grill, as this can lead to uneven cooking. For a more intense flavor, consider marinating the sausages in a bit of chimichurri for a couple of hours before grilling.

Additionally, feel free to customize your chimichurri by adding other herbs like oregano or mint for a unique twist. Remember, the fresher the herbs, the better the sauce will taste!

Garlic-Marinated Flank Steak

Garlic-Marinated Flank Steak is an exquisite dish that captures the essence of Brazilian churrasco, a traditional barbecue style known for its rich flavors and simplicity. This recipe highlights the deliciousness of flank steak, known for its robust flavor and tenderness when cooked properly. The marinade, infused with garlic, herbs, and spices, elevates the meat, guaranteeing that every bite is packed with flavor.

Perfect for gatherings, this dish not only impresses your guests but also brings a taste of Brazil to your dining table.

To achieve the best results, it’s crucial to marinate the flank steak for at least a few hours, allowing the flavors to penetrate the meat deeply. When cooked over high heat, preferably on a grill or in a cast-iron skillet, the steak develops a beautiful crust while remaining juicy and tender on the inside. Serve this delectable dish with traditional accompaniments like farofa or a fresh salad, and watch as it becomes the star of your meal.

Ingredients (Serves 4-6):

• 2 pounds flank steak
• 1 cup olive oil
• 6 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, lemon juice, chopped parsley, smoked paprika, salt, black pepper, and red pepper flakes. Whisk the ingredients together until well blended, creating a flavorful marinade for the flank steak.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure that it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse the meat.
3. Preheat the Grill: When ready to cook, preheat your grill to high heat. If using a cast-iron skillet, place it over medium-high heat on the stovetop. Confirm that the cooking surface is hot to achieve a good sear on the steak.
4. Cook the Steak: Remove the flank steak from the marinade, allowing any excess to drip off. Place the steak on the hot grill or skillet. Cook for about 5-7 minutes on each side for medium-rare, or longer if you prefer your steak more well done. Use a meat thermometer to check for doneness; medium-rare should reach an internal temperature of 130-135°F.
5. Rest the Meat: Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful when sliced.
6. Slice and Serve: After resting, slice the flank steak against the grain into thin strips. Serve hot with your choice of side dishes, and enjoy the rich, garlicky flavor of your delicious Garlic-Marinated Flank Steak.

Extra Tips:

For the best flavor, consider using fresh herbs in the marinade, as they provide a vibrant taste compared to dried ones. If you have the time, marinating the steak overnight will yield even more intense flavors.

Additionally, when grilling, avoid pressing down on the steak with a spatula, as this can squeeze out the juices and make the meat dry. Finally, feel free to experiment with the marinade by adding your favorite spices or herbs to customize the flavor profile to your liking.

Pineapple With Brown Sugar and Cinnamon

Pineapple with Brown Sugar and Cinnamon is a delightful Brazilian dessert that perfectly complements a traditional churrasco feast. Grilled pineapple is a unique treat that combines the natural sweetness of the fruit with the caramelization of sugar and the warm, aromatic flavors of cinnamon. This dish can be served warm or at room temperature, making it a versatile addition to any meal.

Preparing this dish is simple and requires only a few ingredients, making it an ideal choice for both novice and seasoned cooks alike. The combination of grilling and the addition of brown sugar and cinnamon elevates the pineapple, creating a memorable dessert that will leave your guests wanting more. Enjoy this delicious and tropical treat after your savory barbecue, adding a sweet finish to your Brazilian dining experience.

Ingredients (Serves 4-6)

• 1 ripe pineapple
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter (optional)
• Skewers (if grilling)

Cooking Instructions

1. Prepare the Pineapple: Start by peeling and coring the pineapple. Cut it into thick slices or wedges, about 1-inch thick. This thickness will help the pineapple hold its shape while grilling and guarantee it cooks evenly.
2. Mix Sugar and Cinnamon: In a small bowl, combine the brown sugar and ground cinnamon. This mixture will add a deliciously sweet and spiced flavor to the pineapple as it grills.
3. Preheat the Grill: Preheat your grill to medium heat. If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning during grilling. If preferred, you can also use a grill pan on the stovetop.
4. Coat the Pineapple: Lightly brush each pineapple slice with melted unsalted butter (if using) to help the sugar adhere better and to add extra richness. Then, generously sprinkle the sugar and cinnamon mixture over both sides of the pineapple slices.
5. Grill the Pineapple: Place the pineapple slices directly on the grill grates. Grill for about 3-4 minutes on each side, or until you see grill marks and the sugar begins to caramelize. Be careful not to let it burn—keep an eye on it!
6. Serve: Once grilled, remove the pineapple from the grill and let it cool slightly. You can serve it warm or at room temperature as is, or cut it into smaller pieces for easier serving.

Extra Tips

For an added twist, consider drizzling the grilled pineapple with honey or serving it with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Additionally, if you’re feeling adventurous, try adding a splash of rum or coconut rum to the sugar mixture for a tropical flair. Remember to adjust the amount of sugar based on the sweetness of your pineapple to achieve the perfect balance of flavors. Enjoy your grilling!

Herb-Crusted Lamb Chops

Herb-Crusted Lamb Chops are a delightful dish that brings together the bold flavors of fresh herbs and tender meat, making it a standout choice for any Brazilian churrasco. The combination of rosemary, thyme, and garlic creates a fragrant crust that enhances the natural richness of the lamb. When grilled to perfection, these chops become a juicy centerpiece that pairs beautifully with traditional sides like farofa and vinaigrette.

This recipe isn’t only easy to prepare but also brings a touch of sophistication to your grill. Whether you’re hosting a family gathering or a weekend barbecue with friends, Herb-Crusted Lamb Chops are sure to impress your guests. The vibrant flavors and stunning presentation make them a must-try for any grill enthusiast looking to elevate their outdoor cooking game.

Ingredients (Serves 4-6):

• 8 lamb chops (about 2 inches thick)
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, salt, black pepper, and lemon juice. Whisk together until well blended. This herb mixture won’t only add flavor but also help tenderize the lamb.
2. Marinate the Lamb: Place the lamb chops in a large zip-lock bag or shallow dish. Pour the marinade over the lamb, ensuring each chop is well-coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavor.
3. Preheat the Grill: While the lamb is marinating, preheat your grill to medium-high heat. This is essential for getting a nice sear on the lamb chops while keeping them juicy inside.
4. Grill the Lamb Chops: Remove the lamb chops from the marinade and let any excess marinade drip off. Place the chops on the hot grill and cook for about 4-5 minutes on one side, then flip and grill for another 4-5 minutes on the other side for medium-rare. Adjust the cooking time according to your preferred doneness.
5. Rest the Meat: Once cooked to your liking, remove the lamb chops from the grill and transfer them to a plate. Cover with aluminum foil and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful.
6. Serve: After resting, serve the herb-crusted lamb chops with your choice of sides, such as grilled vegetables or a fresh salad. Enjoy the burst of flavors in every bite!

Extra Tips:

When cooking Herb-Crusted Lamb Chops, it’s important not to overcrowd the grill, as this can lower the cooking temperature and result in unevenly cooked meat. If you’re grilling a larger batch, consider cooking in batches to maintain the ideal heat.

Additionally, using a meat thermometer can help you achieve the perfect doneness—145°F for medium-rare. Finally, feel free to experiment with different herbs based on your preferences, as lamb pairs well with a variety of flavor profiles.

Brazilian BBQ Shrimp

Brazilian BBQ shrimp, known as “Camarão na Brasa,” is a delightful dish that showcases the vibrant flavors of Brazil. This dish is perfect for summer gatherings or any barbecue event, as it combines the freshness of shrimp with bold spices and the smoky essence of grilling. The shrimp are marinated in a zesty blend of garlic, lime, and spices, which infuses them with flavor and enhances their natural sweetness. Cooking them on the grill gives them a charred exterior while keeping the inside tender and juicy.

This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or friendly cookouts. The simplicity of the ingredients and the straightforward grilling process mean you can enjoy a delicious meal without spending hours in the kitchen. Pair the grilled shrimp with a side of rice and a fresh salad for a complete culinary experience that embodies the essence of Brazilian cuisine.

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lime juice, smoked paprika, cayenne pepper, salt, and black pepper. Whisk the ingredients together until well combined, creating a flavorful marinade for the shrimp.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, tossing them gently to guarantee they’re evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. If you have more time, marinating for 1-2 hours can enhance the flavor even more.
3. Preheat the Grill: While the shrimp are marinating, preheat your grill to medium-high heat. If using a charcoal grill, verify the coals are ashed over and hot.
4. Skewer the Shrimp: Once the shrimp are marinated, thread them onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. Leave a little space between each shrimp for even cooking.
5. Grill the Shrimp: Place the skewers on the preheated grill. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become tough if left on the grill for too long.
6. Serve: Once cooked, remove the skewers from the grill and transfer the shrimp to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

When cooking Brazilian BBQ shrimp, make sure to use fresh shrimp for the best flavor and texture. If you’re looking for a bit more heat, feel free to adjust the amount of cayenne pepper in the marinade.

Additionally, consider adding vegetables like bell peppers or onions to the skewers for a colorful and nutritious addition. Finally, if you have any leftover marinade, never use it on cooked shrimp due to food safety; instead, discard it or set aside some before adding the raw shrimp for basting.

Enjoy your Brazilian BBQ shrimp with a rejuvenating drink, and savor the taste of Brazil!

Smoky Beef Ribs

Brazilian Churrasco is a celebration of flavor, and nothing embodies that spirit quite like Smoky Beef Ribs. These succulent ribs are marinated to perfection, grilled over an open flame, and infused with a delightful smokiness that makes them a crowd-pleaser at any gathering. The secret to achieving tender, flavorful meat lies in the careful selection of spices and the cooking method, which allows the ribs to absorb the smoky aroma while retaining their juiciness.

To prepare these delicious Smoky Beef Ribs, you’ll need a few essential ingredients and some patience. The marination process is vital, as it enhances the meat’s flavor and tenderness. Once you’ve allowed the ribs to soak up the spices, grilling them over wood or charcoal will help achieve that authentic Brazilian taste. Get ready to impress your guests with this mouthwatering dish that showcases the true essence of churrasco!

Ingredients (Serves 4-6)

• 3-4 pounds of beef ribs
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup beef broth (for basting)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, smoked paprika, brown sugar, sea salt, black pepper, cayenne pepper (if using), chopped rosemary, and chopped thyme. Mix well to create a paste-like marinade.
2. Marinate the Ribs: Rub the marinade generously over the beef ribs, ensuring that every crevice is covered. Place the marinated ribs in a large resealable plastic bag or a shallow dish, and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat.
3. Prepare the Grill: Preheat your grill to a medium-high heat, making sure to set up a two-zone cooking area — one side for direct heat and the other for indirect heat. If using charcoal, allow the coals to burn down until they’re covered with ash. Add wood chips for an extra smoky flavor, if desired.
4. Grill the Ribs: Remove the ribs from the marinade and let any excess marinade drip off. Place the ribs on the direct heat side of the grill, bone side down. Sear the ribs for about 4-5 minutes on each side until a nice crust forms.
5. Baste and Move to Indirect Heat: After searing, move the ribs to the indirect heat side of the grill. Baste the ribs with beef broth using a brush to keep them moist. Close the grill lid and cook for about 2-3 hours, occasionally basting with beef broth.
6. Check for Doneness: The ribs are done when they’re tender and the meat pulls away from the bone easily. An internal temperature of 200°F is ideal. Remove the ribs from the grill and let them rest for about 10-15 minutes before slicing.
7. Serve and Enjoy: Slice the ribs between the bones and serve hot. These Smoky Beef Ribs pair wonderfully with traditional sides like farofa, rice, and a fresh salad.

Extra Tips

For the best results, consider using a charcoal grill or wood-fired grill to achieve that authentic smoky flavor that Brazilian churrasco is known for.

Experiment with different types of wood chips, such as hickory or mesquite, to enhance the smokiness to your liking. Additionally, be patient while cooking; low and slow is the key to tender ribs.

Don’t rush the process, and allow the flavors to develop fully for a truly delicious experience.

Marinated Vegetable Skewers

Marinated Vegetable Skewers are a vibrant and flavorful addition to any Brazilian Churrasco spread. These skewers not only provide a delightful contrast to the rich, smoky meats typically found at a barbecue, but they also offer a healthy and vegetarian-friendly option for guests. By marinating the vegetables, you infuse them with a variety of flavors that enhance their natural sweetness and charred goodness when grilled.

The beauty of Marinated Vegetable Skewers lies in their versatility; you can mix and match your favorite vegetables based on the season or personal preference. Common choices include bell peppers, zucchini, mushrooms, and red onions, all of which caramelize beautifully on the grill. Serve these skewers alongside your meat dishes for a colorful, delicious, and satisfying meal that everyone can enjoy.

Ingredients (serving size: 4-6 people)

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 8 ounces of cherry tomatoes
• 8 ounces of button mushrooms, cleaned and stems trimmed
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Skewers (metal or soaked wooden skewers)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. This mixture will serve as the flavor base for your vegetables.
2. Cut the Vegetables: Prepare all the vegetables by cutting them into even-sized pieces. This guarantees they cook uniformly on the grill. Make sure to keep the cherry tomatoes whole for a burst of flavor when grilled.
3. Marinate the Vegetables: Place the cut vegetables in a large bowl or a resealable plastic bag. Pour the marinade over the vegetables, making certain that all pieces are well coated. Allow the vegetables to marinate for at least 30 minutes to an hour, which enhances their flavor.
4. Assemble the Skewers: Thread the marinated vegetables onto the skewers, alternating between different types for a colorful presentation. Be sure to leave a little space between each piece to guarantee even cooking.
5. Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, ensure they’ve been soaked in water for at least 30 minutes to prevent burning.
6. Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally. Keep an eye on them to prevent burning, and remove them from the grill once the vegetables are tender and have nice grill marks.
7. Serve: Once grilled, remove the skewers from the heat and let them cool slightly before serving. These can be enjoyed warm or at room temperature.

Extra Tips

When preparing Marinated Vegetable Skewers, feel free to experiment with different vegetables and even add fruits like pineapple or peaches for a sweet twist.

Additionally, you can prepare the marinade and chop the vegetables ahead of time, making it a convenient option for entertaining. If you have leftovers, they can be stored in an airtight container in the refrigerator for a couple of days and enjoyed cold as a salad or side dish.

Remember to soak wooden skewers before grilling to prevent them from catching fire. Happy grilling!

Grilled Corn With Cotija Cheese

Grilled Corn with Cotija Cheese is a vibrant and flavorful dish that perfectly complements the Brazilian Churrasco experience. This dish features sweet corn on the cob, grilled to perfection, and generously topped with crumbled Cotija cheese, which adds a creamy and salty punch. The combination of the smoky flavor from the grill and the rich, tangy cheese creates a delightful treat that’s bound to be a hit at any gathering.

This recipe isn’t only simple to prepare but also brings a touch of the Brazilian barbecue tradition to your table. The grilling process enhances the natural sweetness of the corn, while the Cotija cheese melts slightly when it comes into contact with the hot corn, making each bite a creamy delight. Perfect for serving alongside grilled meats or as a standalone snack, this dish will certainly impress your guests.

Ingredients (Serves 4-6)

• 4-6 ears of fresh corn, husked
• 1/2 cup Cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1-2 tablespoons lime juice (to taste)
• 1 teaspoon chili powder (optional)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper (to taste)
• Olive oil (for grilling)

Cooking Instructions

1. Prepare the Corn: Start by husking the fresh corn and removing all the silk. Rinse the corn under cold water to clean it. Pat the corn dry with a paper towel. This step guarantees that the corn is clean and ready for grilling.
2. Preheat the Grill: Preheat your grill to medium-high heat. This is important because grilling on the right temperature allows for even cooking and gives the corn those beautiful grill marks.
3. Oil the Corn: Lightly brush each ear of corn with olive oil and season with salt and pepper. The oil helps prevent the corn from sticking to the grill and enhances its flavor during grilling.
4. Grill the Corn: Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until all sides are charred and the corn is tender. The goal is to achieve a nice smoky flavor while ensuring the corn remains juicy.
5. Prepare the Toppings: While the corn is grilling, mix the mayonnaise and lime juice in a bowl. This mixture will add a creamy texture and tangy flavor that pairs perfectly with the Cotija cheese.
6. Assemble the Dish: Once the corn is grilled, remove it from the grill and immediately brush each ear with the mayonnaise-lime mixture. Sprinkle the crumbled Cotija cheese generously over the corn and add chili powder if desired.
7. Garnish and Serve: Finish by garnishing the grilled corn with freshly chopped cilantro. Serve immediately while hot, allowing everyone to enjoy this deliciously grilled treat.

Extra Tips

For a more flavorful experience, try marinating the corn in a mixture of lime juice, garlic, and spices for about 30 minutes before grilling. This will infuse the corn with even more flavor.

Additionally, feel free to experiment with different types of cheese or add spices to suit your taste preferences. Remember to keep an eye on the corn while grilling to prevent burning, and adjust the cooking time based on the size of the corn and the heat of your grill.

Enjoy your Grilled Corn with Cotija Cheese as a delightful side dish at your next barbecue!

Sweet and Spicy Glazed Chicken

Brazilian Churrasco is known for its vibrant flavors and exciting combinations, and the Sweet and Spicy Glazed Chicken is no exception. This dish features juicy chicken pieces marinated in a zesty blend of spices, combined with a sweet and sticky glaze that caramelizes beautifully when grilled. The result is a smoky, tender chicken that bursts with flavor, making it a perfect centerpiece for any barbecue gathering or family dinner.

The balance of sweetness from ingredients like honey and a touch of spiciness from chili flakes creates a delightful contrast that will leave your taste buds tantalized. Best served alongside traditional accompaniments like rice, beans, and farofa, this dish isn’t only a feast for the palate but also a visual delight. Get ready to impress your guests with this easy-to-make, crowd-pleasing recipe!

Ingredients (Serves 4-6):

• 4-6 chicken thighs or drumsticks
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped cilantro (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the honey, soy sauce, olive oil, apple cider vinegar, minced garlic, smoked paprika, chili flakes, salt, and black pepper. Whisk the ingredients together until well blended. This marinade will infuse the chicken with flavor and help with the caramelization during grilling.
2. Marinate the Chicken: Place the chicken thighs or drumsticks in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. This guarantees that the chicken will cook evenly and develop a nice char on the outside.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is beautifully caramelized and charred. Keep an eye on it to prevent burning.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute within the meat, resulting in a tender bite. Garnish with fresh chopped cilantro before serving.

Extra Tips:

For a more intense flavor, consider adding a splash of lime juice to the marinade or marinating the chicken for longer. If you prefer a smoky flavor, you can use wood chips on your grill to create smoke while cooking.

Additionally, feel free to experiment with the heat level by adjusting the amount of chili flakes according to your preference. Pair the Sweet and Spicy Glazed Chicken with a revitalizing salad or a side of grilled vegetables to complete your Brazilian churrasco experience!

Assorted Grilled Meats Platter

Brazilian churrasco is a culinary tradition that celebrates the art of grilling, and an Assorted Grilled Meats Platter is the perfect showcase of this delicious practice. This dish typically features a variety of meats, all seasoned to perfection and grilled over an open flame, resulting in tender, juicy, and flavorful bites. The vibrant flavors of the meats are complemented by traditional side dishes, making it a delightful experience for any gathering.

To create an authentic churrasco experience, it’s crucial to use quality cuts of meat, like beef, pork, and chicken, along with a selection of seasonings. The meat is often simply seasoned with coarse salt, allowing the natural flavors to shine through. The grilling process involves skewering the meats, which not only makes it easier to cook but also enhances the presentation when served. This Assorted Grilled Meats Platter is perfect for family gatherings, barbecues, or any festive occasion with friends.

Ingredients (serving size: 4-6 people)

• 1 lb beef sirloin, cut into cubes
• 1 lb pork tenderloin, cut into cubes
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 tbsp coarse sea salt (for seasoning)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 1 lemon, cut into wedges (for serving)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the meats: Begin by cutting the beef sirloin, pork tenderloin, and chicken thighs into uniform cubes or chunks. This guarantees even cooking. Place the meat in a large bowl.
2. Marinade the meats: Drizzle the olive oil over the meat and sprinkle it with coarse sea salt, garlic powder, and black pepper. Toss the meat thoroughly to ensure the seasoning is evenly distributed. Allow it to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. Preheat the grill: While the meat is marinating, preheat your grill to medium-high heat. If using charcoal, let the coals burn until they’re covered with white ash. If using a gas grill, turn on all burners and close the lid for about 10 minutes.
4. Skewer the meat: Thread the marinated meat onto skewers, alternating between the different types of meat for variety. Make sure not to overcrowd the skewers, as this helps with even cooking.
5. Grill the meats: Place the skewers on the preheated grill. Grill each skewer for about 10-15 minutes, turning every few minutes, until the meats are cooked through and have nice grill marks. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F and the beef and pork reach at least 145°F.
6. Rest and serve: Once the meats are cooked, remove them from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, making the meat more tender. Serve the skewers on a platter, garnished with chopped parsley and lemon wedges on the side for squeezing over the meat.

Extra Tips

For the best results, consider using a mix of different meats to enhance flavor and texture. You can also experiment with additional seasonings or marinades, such as chimichurri or a simple garlic and herb mix, to add variety.

Don’t forget to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. Finally, serve your Assorted Grilled Meats Platter with traditional Brazilian sides like farofa, rice, or a fresh salad to create a complete and satisfying meal. Enjoy your churrasco experience!

Traditional Farofa Side Dish

Farofa is a beloved traditional Brazilian side dish made from toasted cassava flour, and it’s an essential accompaniment to any Brazilian barbecue or churrasco. This dish isn’t only versatile but also adds a delightful crunch and flavor to grilled meats and other dishes.

It can be customized with various ingredients, such as bacon, onions, and spices, making it a popular choice at gatherings and celebrations throughout Brazil.

The beauty of farofa lies in its simplicity and ability to complement a wide range of flavors. It can be served as a side dish alongside grilled meats, beans, or even salads, offering a wonderful texture contrast.

Making farofa is straightforward and requires only a few key ingredients, which are often staples in Brazilian kitchens. With this recipe, you’ll be able to create a delicious farofa that will enhance your Brazilian churrasco experience.

Ingredients (Serves 4-6):

• 2 cups cassava flour (farinha de mandioca)
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 strips of bacon, diced
• 1/2 cup green onions, chopped
• 1/4 cup chopped parsley
• Salt and pepper to taste
• Optional: 1/2 cup raisins or chopped nuts for added texture and flavor

Cooking Instructions:

1. Cook the Bacon: In a large skillet or frying pan, cook the diced bacon over medium heat until crispy. This usually takes about 5-7 minutes. The rendered fat from the bacon will add flavor to the dish, so be sure to keep it in the pan.
2. Sauté the Onions and Garlic: Once the bacon is crispy, add the chopped onions to the pan and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and continue to sauté for another minute, being careful not to let the garlic burn.
3. Add the Butter: Reduce the heat to low and add the unsalted butter to the skillet. Allow it to melt and mix with the bacon, onions, and garlic. This will create a flavorful base for the farofa.
4. Incorporate the Cassava Flour: Gradually add the cassava flour to the skillet, stirring continuously to make certain it’s evenly coated with the fat and butter mixture. Cook for about 5-7 minutes, stirring frequently, until the cassava flour is lightly toasted and golden brown.
5. Season and Add Fresh Ingredients: Stir in the chopped green onions, parsley, and season with salt and pepper to taste. If you’re using raisins or nuts, add them at this stage to incorporate their flavors into the farofa.
6. Finish Cooking: Continue cooking for an additional 2-3 minutes, allowing all the ingredients to meld together. The farofa should have a slightly crispy texture and a wonderful aroma.
7. Serve: Remove the farofa from the heat and transfer it to a serving dish. It can be enjoyed warm or at room temperature alongside your favorite grilled meats and other side dishes.

Extra Tips:

When making farofa, feel free to experiment with additional ingredients based on your preferences. You can include vegetables like bell peppers or carrots for added color and nutrition, or even incorporate spices like smoked paprika or cumin for a unique twist.

Always taste as you go, adjusting seasoning to make certain the flavors are just right. Finally, farofa can be made ahead of time and reheated, making it a convenient option for meal prep or large gatherings.

Enjoy this traditional Brazilian dish that brings a taste of Brazil to your kitchen!