The Chef

Restaurants

Meals

Drinks

Restaurants›Rodizio Grill Brazilian Steakhouse Denver›Rodizio Grill Skewered Meats Recipe

Rodizio Grill Skewered Meats Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Rodizio Grill Skewered Meats Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 3 lbs picanha or top sirloin cap, trimmed and cut into 1–1.25 inch cubes; 4 tbs coarse kosher salt (for seasoning before and during grilling); 2 tsp black pepper, freshly ground; 3 cloves garlic, minced; 2 tbs olive oil; 12 units metal or wooden skewers (if wooden, soaked 30 min); 2 lbs pork loin, trimmed and cut into 1–1.25 inch cubes; 1 tbs paprika (sweet); 1 tsp ground cumin; 1 tsp garlic powder; 1.5 tsp sea salt; 1 tsp black pepper; 2 tbs vegetable oil; 2 lbs boneless skinless chicken thighs, cut into 1–1.25 inch pieces; 3 tbs lemon juice (fresh); 2 tbs olive oil; 2 cloves garlic, minced; 2 tbs fresh oregano or parsley, chopped; 1 tsp sea salt; 0.5 tsp black pepper; 1.5 lbs lamb leg or shoulder, trimmed and cut into 1–1.25 inch cubes; 1 tbs rosemary, finely chopped; 2 cloves garlic, minced; 1 tbs olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 1 cup fresh parsley, finely chopped; 0.5 cup fresh cilantro, finely chopped (optional); 4 cloves garlic, minced; 3 tbs red wine vinegar

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time2h

Serves6

Make Rodizio Grill Skewered Meats Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Skewers (Picanha-style)

3 lbs picanha or top sirloin cap, trimmed and cut into 1–1.25 inch cubes

4 tbs coarse kosher salt (for seasoning before and during grilling)

2 tsp Black pepper, freshly ground

3 cloves Garlic, minced

2 tbs olive oil

12 units metal or wooden skewers (if wooden, soaked 30 min)

Pork Skewers (Alcatra-style)

2 lbs pork loin, trimmed and cut into 1–1.25 inch cubes

1 tbs paprika (sweet)

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 1/2 tsp sea salt

1 tsp black pepper

2 tbs Tuscany sunflower oil

Chicken Skewers (Lemon-Herb)

2 lbs boneless skinless chicken thighs, cut into 1–1.25 inch pieces

3 tbs lemon juice (fresh)

2 tbs olive oil

2 cloves Garlic, minced

2 tbs fresh oregano or parsley, chopped

1 tsp sea salt

1/2 tsp black pepper

Lamb Skewers (Optional)

1 1/2 lbs lamb leg or shoulder, trimmed and cut into 1–1.25 inch cubes

1 tbs rosemary, finely chopped

2 cloves Garlic, minced

1 tbs olive oil

1 tsp sea salt

1/2 tsp black pepper

Chimichurri & Accompaniments

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped (optional)

4 cloves Garlic, minced

3 tbs red wine vinegar

3/4 cup olive oil

1/2 tsp Red pepper flakes

1 tsp sea salt

1/2 tsp freshly cracked black pepper

2 units limes or lemons, cut into wedges

For Serving

1 tsp coarse sea salt (for finishing)

12 pieces toasted pão de queijo, farofa or crusty bread

8 slices grilled pineapple slices (optional)

Method

Prep & Marinades

Soak skewers (if wooden)

If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning.

Prepare chimichurri

Combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, sea salt, and black pepper in a bowl. Whisk in olive oil until emulsified. Taste and adjust salt or vinegar. Set aside at room temperature for at least 20 minutes to let flavors meld.

Season beef (Picanha-style)

Toss beef cubes with 2 tbs olive oil, minced garlic, 2 tbs coarse kosher salt, and 1 tsp black pepper in a large bowl. Let rest 15–30 minutes at room temperature to absorb seasoning. (Traditional rodizio often salts heavily during grilling — reserve remaining kosher salt for finishing while cooking.)

Season pork

In a bowl, combine pork cubes with vegetable oil, paprika, ground cumin, garlic powder, 1.5 tsp sea salt and 1 tsp black pepper. Toss to coat and let rest 15 minutes.

Season chicken

Combine chicken pieces with lemon juice, 2 tbs olive oil, minced garlic, chopped oregano/parsley, 1 tsp sea salt and 1/2 tsp black pepper. Toss and marinate briefly for 15–30 minutes in the refrigerator (if longer, up to 2 hours).

Season lamb (optional)

Toss lamb cubes with olive oil, minced garlic, chopped rosemary, 1 tsp sea salt and 1/2 tsp black pepper. Rest 15–30 minutes.

Skewering

Thread the seasoned meats onto skewers, leaving a little space between pieces so heat circulates. Make separate skewers for each meat type. For authentic rodizio presentation, form some skewers so meat is tightly packed and others with pieces laid flat. Reserve any remaining marinade juices to brush while grilling.

Grilling (Charcoal or Gas)

Preheat grill

Preheat grill to medium-high (about 425–500°F / 220–260°C). If using charcoal, bank coals to one side for direct and indirect zones. Oil the grates lightly before cooking.

Cook beef skewers

Place beef skewers over direct medium-high heat. Grill 3–5 minutes per side, rotating every 3–5 minutes so exterior chars and internal temperature reaches 125–130°F for medium-rare or 135°F for medium. During grilling, sprinkle remaining coarse kosher salt over beef to mimic rodizio finishing and brush occasionally with reserved juices or a light coating of oil to encourage crust formation. Remove and tent with foil; rest 5–7 minutes before slicing from skewers.

Cook pork skewers

Grill pork skewers over medium heat, turning every 3–4 minutes, until internal temperature reaches 145°F and exterior is nicely browned, about 10–12 minutes total depending on skewer thickness. Let rest 3–5 minutes.

Cook chicken skewers

Grill chicken thighs over medium heat, turning frequently so they char evenly, until internal temperature reaches 165°F, about 10–12 minutes. Avoid overcooking; rest 3–5 minutes.

Cook lamb skewers (if using)

Grill lamb over medium-high heat, searing each side 3–4 minutes until desired doneness: 125–130°F for medium-rare, 135°F for medium. Rest 5 minutes.

Finish & Serve

Slice or carve meat directly from skewers into thin strips or bite-sized pieces. Sprinkle a little coarse sea salt on finished slices to taste and offer lemon/lime wedges for squeezing.

Arrange skewered meats and carved slices on a large platter with toasted pão de queijo, farofa or crusty bread, grilled pineapple slices, and a bowl of chimichurri for guests to add. Serve hot; replenish skewers as they cook if presenting family-style like a rodizio.

Leftovers: store cooled sliced meats in an airtight container in the refrigerator up to 3 days. Reheat gently on a grill or skillet to preserve juiciness.