Authentic Brazilian-style grilled beef skewers seasoned with coarse salt and garlic, served with vibrant chimichurri sauce. This traditional churrascaria favorite brings the bold flavors of Brazilian barbecue to your backyard grill.
Recipe Details
Ingredients
- 1kg beef sirloin or top round, cut into 5cm (2 inch) cubes
- 30g coarse sea salt
- 8 cloves garlic, minced
- 60ml olive oil for marinade
- 100g fresh parsley, finely chopped
- 50g fresh cilantro, finely chopped
- 15g fresh oregano leaves
- 4 cloves garlic, minced for chimichurri
- 1 small (100g) red onion, finely minced
- 60ml red wine vinegar
- 180ml extra virgin olive oil for chimichurri
- 5ml red pepper flakes
- 30ml fresh lemon juice
- to taste salt
- to taste freshly ground black pepper
- for serving lime wedges
Instructions
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Cut 1kg beef sirloin or top round into uniform cubes, removing any excess fat but leaving some marbling for flavor. Thread onto metal skewers, leaving small gaps between pieces.
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In a bowl, combine 8 cloves garlic with 60ml olive oil for marinade and a pinch of to taste salt. Rub this mixture all over the beef cubes. Let marinate for 30 minutes at room temperature.
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For the chimichurri, combine 100g fresh parsley, 50g fresh cilantro, 15g fresh oregano leaves, 4 cloves garlic, and 1 small (100g) red onion in a bowl. Add 60ml red wine vinegar, 30ml fresh lemon juice, and 5ml red pepper flakes.
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Slowly drizzle in 180ml extra virgin olive oil for chimichurri while stirring. Season with to taste salt and to taste freshly ground black pepper. Let stand for 15 minutes to allow flavors to meld.
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Preheat grill to high heat. Clean and oil grates well to prevent sticking.
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Just before grilling, generously season beef skewers all over with 30g coarse sea salt. The salt should form a visible crust.
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Grill skewers for 2-3 minutes per side, turning every 2 minutes for even browning. Total cooking time should be 8-10 minutes for medium-rare, 12 minutes for medium.
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Let skewers rest for 5 minutes after grilling. Sprinkle with additional coarse salt if desired.
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Serve immediately with chimichurri sauce on the side and for serving lime wedges for squeezing over the meat.
Tips
Beef Selection: Choose well-marbled cuts like sirloin, ribeye, or picanha (top sirloin cap) for authentic flavor. The fat renders during grilling, keeping meat juicy.
Salt Technique: The generous salt coating is traditional and creates a flavorful crust while drawing out moisture for better browning. Don't be shy with the coarse salt.
Chimichurri Storage: Make chimichurri up to 24 hours ahead - flavors improve with time. Store covered at room temperature if using within 4 hours, otherwise refrigerate.
Grilling Tips: High heat is essential for proper searing. If your grill isn't hot enough, the meat will steam rather than develop the characteristic crust.
Skewer Safety: If using wooden skewers, soak for at least 30 minutes. Metal skewers conduct heat and cook meat from inside out - perfect for this dish.
Serving Style: In Brazil, these are often served continuously off the grill. Keep some skewers cooking while others are being enjoyed.
Wine Pairing: A bold Malbec or Tannat complements the rich beef perfectly. For lighter options, try a Sangiovese or Portuguese red blend.