Churrasco

For the churrasco, first prepare the marinade: Finely chop onions, garlic and herbs. Remove seeds from chili peppers and chop finely. Mix all ingredients to make a marinade.

Cut picanha and lung roast into strips. Place all meat pieces in a baking dish or pure and pour marinade over them. Cover with plastic wrap and refrigerate for at least 3 hours. Remove from refrigerator again 1 hour before grilling and allow to come to room temperature.

Preheat the churrasqueira (brick grill oven with several shelves) or grill. Put chicken pieces, sausages, pork and beef strips on skewers and hang them in the churrasqueira. Depending on the thickness of the meat, hang further up or further down. Turn the skewers frequently during grilling.

Preparation Tip:

Strictly speaking, a Brazilian churrasco is prepared in a special grill oven, the churrasqueira. But you can also prepare fantastic churrasco on a conventional grill.

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