Churrasco barbecue

Churrasco barbecue
Churrasco barbecue Photo: Adam McLean

Use large metal skewers so meat can be rotated on the barbecue.

Ingredients

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.

Method

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.

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