Brazilian churrasco is a style of grilling that originated in southern Brazil, where large cuts of meat are skewered and roasted over open flames, then sliced tableside. This recipe brings that festive, smoky experience to your home grill with a simple garlic-lime marinade and a classic chimichurri sauce. It works because the marinade tenderizes and flavors the meat, while the high-heat grilling creates a crispy, salty crust that locks in juices.
Ingredients
- 2 lb (900 g) beef sirloin or top round, cut into 2-inch cubes
- 1 lb (450 g) chicken thighs, boneless and skinless
- 1 lb (450 g) pork shoulder, cut into 2-inch cubes
- 6 cloves garlic, minced
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/4 cup (60 ml) olive oil
- 1 tbsp (15 g) coarse salt, plus more for sprinkling
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- For the chimichurri:
- 1 cup (30 g) fresh parsley, finely chopped
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 3 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (1 g) red pepper flakes
- Salt to taste
Instructions
- In a large bowl, combine the garlic, lime juice, olive oil, salt, black pepper, smoked paprika, and cayenne (if using). Add the beef, chicken, and pork, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or up to 4 hours.
- Meanwhile, make the chimichurri: in a small bowl, mix the parsley, red wine vinegar, olive oil, garlic, oregano, red pepper flakes, and salt. Set aside at room temperature for at least 30 minutes to let the flavors meld.
- Preheat your grill to high heat (about 450°F to 500°F / 230°C to 260°C). If using wooden skewers, soak them in water for 30 minutes first.
- Thread the marinated meat onto skewers, keeping each type of meat separate (or use separate skewers for beef, chicken, and pork). Do not overcrowd; leave a small gap between pieces for even cooking.
- Grill the skewers over direct high heat, turning occasionally, until nicely charred on all sides. Cooking times vary: beef and pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, then rest for 3 minutes before serving. Chicken must reach 165°F (74°C) internally.
- Remove the skewers from the grill and let them rest for 5 minutes. Sprinkle with a little extra coarse salt if desired. Serve hot with the chimichurri sauce on the side.
Tips
- If you don’t have a grill, you can cook the skewers under a broiler or in a cast-iron skillet, but the smoky flavor will be less pronounced.
- For a more traditional churrasco, use picanha (top sirloin cap) instead of sirloin. It has a fat cap that bastes the meat as it cooks.
- Don’t marinate the meat for more than 4 hours; the acid in the lime juice can make the texture mushy.
- If you’re using metal skewers, they conduct heat and can cook the inside faster; just be careful when turning.
Serving Suggestions
Serve the churrasco with classic Brazilian sides like farofa (toasted cassava flour), vinagrete (a fresh tomato-onion salsa), and white rice. A simple green salad and some grilled bread also work well. For drinks, a caipirinha or a cold beer complements the smoky meat perfectly.
Variations
Swap the beef for lamb or use a mix of sausages like linguica or chorizo. You can also make a spicy version by adding more cayenne or a splash of hot sauce to the marinade. For a milder chimichurri, reduce the red pepper flakes or omit them entirely. If you prefer a sweeter glaze, brush the meat with a little honey or molasses during the last few minutes of grilling.
Storage and Reheating
Leftover churrasco can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the meat on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a splash of water or broth to keep it moist. Avoid microwaving, as it can make the meat tough.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use ribeye, strip steak, or even flank steak. Just adjust the grilling time accordingly; thinner cuts will cook faster.
What if I don’t have lime juice? You can substitute lemon juice, but the flavor will be slightly different. The acidity is important for tenderizing, so don’t skip it.
Can I make the chimichurri ahead of time? Yes, you can make it up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before serving.
How do I know when the meat is done? Use a food thermometer to check the internal temperature. Beef and pork should be 145°F (63°C) with a 3-minute rest; chicken must be 165°F (74°C).
What is the best way to grill without a grill? A cast-iron skillet or grill pan works well. Heat it over high heat and cook the skewers in batches, turning frequently.
Can I freeze the marinated meat? Yes, you can freeze the meat in the marinade for up to 3 months. Thaw in the refrigerator overnight before grilling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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