Full Rodízio Recipe

Trim & Cut

Trim excess fat from beef, pork, and lamb leaving a thin fat layer on picanha. Cut all meats into uniform 1.5-inch cubes for even cooking. Leave sausage whole. Pat all pieces dry with paper towels.

Season Beef

In a bowl, combine 3 tbsp coarse kosher salt, 2 tsp black pepper and 1 tsp garlic powder. Lightly brush beef cubes with 1 tbsp vegetable oil, then toss with the seasoning so pieces are evenly coated. Reserve 1 tbsp coarse salt for finishing on the grill.

Season Pork & Lamb

In a separate bowl combine 2 tsp salt, 1 tsp pepper, 2 tsp smoked paprika and 1 tsp dried oregano with 3 tbsp olive oil. Toss pork shoulder cubes, lamb cubes, and sausages until evenly coated. Let sit at room temperature 20–30 minutes (or refrigerate up to 2 hours).

Prepare Chicken & Bacon

Mix 3 tbsp soy sauce, 2 tbsp honey and 2 tsp minced garlic with 1 tsp black pepper. Toss chicken pieces in the mixture and let marinate 15–30 minutes. Wrap bacon slices around selected larger beef or pork cubes and secure with skewers if desired.

Chimichurri

Finely chop parsley, cilantro (if using) and oregano. In a bowl combine herbs with 6 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup extra-virgin olive oil, 1/2 tsp red pepper flakes and 1 tsp coarse salt. Stir and taste; adjust vinegar or oil for desired consistency. Let rest at room temperature 20 minutes for flavors to meld.

Garlic Herb Butter

In a small bowl combine 1/2 cup softened unsalted butter, 2 tsp minced garlic and 2 tbsp chopped parsley. Mix until smooth and refrigerate until ready to finish steaks (or keep at room temperature to soften slightly before use).

Roasted Potatoes

Preheat oven to 220°C (425°F). Toss 1.2 kg halved baby potatoes with 3 tbsp olive oil and 1 tsp coarse sea salt. Spread on a baking sheet and roast 25–30 minutes until golden and crisp, tossing halfway through.

Farofa (optional)

Toast 1 cup farofa or breadcrumbs in a skillet with 1 tbsp butter or oil over medium heat until golden, stirring frequently, 5–7 minutes. Season with a pinch of salt. Keep warm.

Rice & Salad

Prepare 4 cups cooked white rice according to package. Toss mixed salad greens with a light vinaigrette, or keep plain for guests to dress.

Light charcoal to medium-high heat and let ash over until glowing (or preheat gas grill to medium-high). For a traditional rodízio presentation, thread meats onto long skewers: alternate picanha and sirloin cubes on some skewers, pork and lamb on others, leave sausages whole on skewers, and place marinated chicken pieces on separate skewers. Brush skewers lightly with oil to prevent sticking.

Start by placing the heavier beef and pork skewers over direct heat, holding skewers perpendicular or resting on grill grates so meat cooks evenly. Rotate skewers every 2–3 minutes to develop even crust. Total cooking time depends on thickness and desired doneness: sausages 10–12 minutes, chicken thighs 10–14 minutes (until 74°C/165°F internal), pork shoulder 12–18 minutes, lamb 10–14 minutes, and beef to desired doneness (rare 6–8 min, medium 10–12 min for 1.5-inch cubes).

For bacon-wrapped pieces, position so bacon renders and crisps without burning; move away from hottest coals as needed. Use tongs to rotate and baste lightly with reserved olive oil if pieces begin to dry.

If using a rotisserie or vertical skewers, present and carve from the skewer tableside, slicing thin pieces of beef and lamb directly onto plates. Otherwise, remove meat when it reaches target doneness, tent lightly with foil and rest 5 minutes before carving or serving.

Just before serving, sprinkle reserved coarse kosher salt on beef skewers and brush steaks with a little garlic butter to finish. Serve sliced meats directly from skewers or plate family-style.

Arrange roasted potatoes, rice, farofa, and salad on the table along with chimichurri and garlic butter. Provide lime wedges for squeezing over pork and chicken. Offer extra coarse salt and pepper.

Serve in rodízio fashion (servers bring skewers to the table and slice) or plate portions: offer a selection of beef, pork, lamb, sausage and chicken with chimichurri, a dab of garlic butter on hot cuts, potatoes and rice on the side.

Leftovers: slice any remaining meat and refrigerate up to 3–4 days or freeze for up to 3 months. Reheat gently in a low oven or on the grill to preserve juiciness.