Use large metal skewers so meat can be rotated on the barbecue.
Chorizo: Allow one chorizo per person.
Picanha: Allow 120g rump steak (with fat) per person, covered with salt overnight.
Lombo de porco: Allow 120g pork loin (with fat) per person, marinated in lime juice overnight.
Heat barbecue to high and place meat skewers about 5cm-6cm above the coals - they shouldn't touch a plate or grill. Rotate them every 10 minutes or so. When the outside of the meat is cooked it can be sliced from the skewers and kept warm, while the remaining meat can be placed back over the heat to continue cooking.