How to Churrasco

Prepare the skewers for grilling meat.

Set up a charcoal grill and place the meat above the dead center of the charcoal.

Light the charcoal and create a good base for heat with hard wood charcoal.

Prepare the salty lemon summer steak sauce: combine a quarter cup of water, the zest of one lemon, the juice of one lemon, one tablespoon of salt, one teaspoon of ground pepper, one teaspoon of sugar, a quarter cup of finely chopped parsley, a tablespoon of finely chopped rosemary, and one clove of pressed garlic. Mix well.

Prepare the sweet roasted pepper sauce: combine five tablespoons of honey, five tablespoons of sunflower oil, two grilled slices of onion, one charred and de-seeded bell pepper, two twigs of thyme, a teaspoon of chili flakes, and a pinch of salt and pepper. Mix well.

Prepare the chimichurri sauce: combine half a cup of finely chopped parsley, one de-seeded and finely chopped red chili, two cloves of pressed garlic, one teaspoon of dried oregano, one teaspoon of paprika powder, one teaspoon of table salt, half a teaspoon of ground pepper, a quarter cup of olive oil, and a tablespoon of red wine vinegar. Mix well.

Lower the grill grate to create more distance between the heat and the meat before grilling.

Season the meat with coarse salt, ensuring to add extra on the fat caps.

Place the pork sausage, lamb chops, and beef deterra on the grill.

Monitor the meat for flare-ups and move it around to prevent burning.

Check the internal temperature of the meat: sausages should pop open and be ready, lamb should reach a core temperature of 52 degrees Celsius before removing from the grill.

Use a cast iron pan to rest the skewers and slice off thin layers of the meat to serve.

Equipment Needed

Dietary

Allergens