Rodizio Grill Skewered Meats Recipe
Make Rodizio Grill Skewered Meats Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Churrasco-Style Beef Skewers
Picanha (Top Sirloin Cap) Skewers
Chicken Heart Skewers (Traditional)
Pork Ribs / Sausage Skewers
Accompaniments & Finishing
Method
Churrasco-Style Beef Skewers
- 1
Trim and Cut
Trim excess fat and silver skin from the top sirloin. Cut steak into 1 to 1½-inch cubes for even grilling.
- 2
- 3
Skewer and Grill
Thread 4–5 cubes per skewer, leaving a little space between pieces so heat circulates. Preheat grill to high (450–550°F / 230–290°C). Place skewers over direct heat. Grill 2–3 minutes per side, rotating every 90 seconds, until exterior is nicely charred and internal temperature reaches 125–130°F for medium-rare or 135°F for medium. Rest 5 minutes before serving.
Picanha (Top Sirloin Cap) Skewers
- 4
Prepare the Picanha
Slice the picanha against the grain into 1-inch thick wedges. Keep a thin layer of fat attached to each piece to render while grilling.
- 5
- 6
Skewer and Cook
Fold each wedge over a skewer (traditional style) or thread several pieces onto skewers. Grill over medium-high heat (400–500°F / 200–260°C), fat side first, for 3–4 minutes to render fat and crisp edges, then rotate and cook additional 3–4 minutes until internal temperature is 130–135°F for medium-rare to medium. Slice thin across the grain to serve.
Chicken Heart Skewers (Traditional)
- 7
Clean and Marinate
Trim any connective tissue or fat from chicken hearts and slice open to inspect for clots. In a bowl combine soy sauce, olive oil, minced garlic, smoked paprika and black pepper. Add hearts and toss to coat. Marinate 20–30 minutes at room temperature or up to 2 hours chilled (remove 30 minutes before cooking).
- 8
Pork Ribs / Sausage Skewers
- 9
- 10
- 11
Skewer and Grill
Thread rib sections and sausage onto skewers. Grill over medium heat (350–400°F / 175–200°C), turning every 3–4 minutes, for 12–20 minutes. Sausage should be heated through and caramelized; ribs should be browned and crisp on the edges. Use a probe to ensure pork reaches 145–160°F as appropriate and rests to safe temp.
Accompaniments & Finishing
- 12
- 13
Serve
Arrange skewers on a platter. Offer chimichurri sauce and lime wedges on the side for squeezing. Carve picanha slices thinly at the table and serve churrasco cubes, hearts, ribs and sausage family-style.
- 14
Safety & Timing Notes
Soak wooden skewers for at least 30 minutes before grilling to prevent burning. If using metal skewers, handle with caution as they conduct heat. Plan grilling in batches to avoid overcrowding and maintain high heat for proper char.