The Chef

Restaurants

Meals

Drinks

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

Rodizio Grill Skewered Meats Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Rodizio Grill Skewered Meats Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 lbs top sirloin cap (picanha), trimmed and cut into 1½-inch cubes; 2 tbs coarse kosher salt; 1 tsp freshly ground black pepper; 3 cloves garlic cloves, minced; 3 tbs olive oil (for marinade and brushing); 2 lbs boneless pork loin, cut into 1½-inch cubes; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1 tbs salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 2 lbs boneless skinless chicken thighs, cut into 1½-inch pieces; 1 cup plain yogurt or buttermilk; 2 tbs lemon juice; 2 tbs fresh parsley, chopped; 4 cloves minced garlic; 1 tsp dried oregano; 1 tbs salt; 1 tsp black pepper; 2 tbs olive oil; 1 lbs boneless leg of lamb, trimmed and cut into 1½-inch cubes; 1 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1 tsp salt; 1 tsp black pepper; 1 tbs olive oil; 1 cup fresh parsley, packed; 1 tbs fresh cilantro (optional); 1 tsp fresh oregano or 1 tsp dried

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

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)

2 lbs top sirloin cap (picanha), trimmed and cut into 1½-inch cubes

2 tbs coarse kosher salt

1 tsp freshly ground black pepper

3 cloves Garlic cloves, minced

3 tbs olive oil (for marinade and brushing)

Pork Skewers (Seasoned Pork Loin)

2 lbs boneless pork loin, cut into 1½-inch cubes

2 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tbs Celtic sea salt

1 tsp freshly ground black pepper

2 tbs olive oil

Chicken Skewers (Garlic-Herb Frango)

2 lbs boneless skinless chicken thighs, cut into 1½-inch pieces

1 cup plain yogurt or buttermilk

2 tbs ReaLemon lemon juice

2 tbs Fresh parsley, chopped

4 cloves minced garlic

1 tsp Dried oregano

1 tbs Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Lamb Skewers (Optional)

1 lbs boneless leg of lamb, trimmed and cut into 1½-inch cubes

1 tsp fresh rosemary, finely chopped

2 cloves Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Chimichurri / Finishing Sauce

1 cup fresh parsley, packed

1 tbs Fresh cilantro (optional)

1 tsp fresh oregano or 1 tsp dried

3 cloves Garlic cloves

2 tbs red wine vinegar

6 tbs olive oil

1 tsp Red pepper flakes

1 tsp Celtic sea salt

1 tsp black pepper

Serving & Grill Prep

6 pcs metal or soaked wooden skewers (6–8)

1 tbs coarse sea salt (for finishing)

2 tbs vegetable oil (for grill grates)

1 cup lime or lemon wedges

Method

Beef Skewers (Picanha-style)

Prepare beef

Trim excess fat leaving a thin fat cap if present. Cut beef into 1½-inch cubes, keeping pieces uniform for even cooking.

Season & marinate

Place beef cubes in a bowl. Add minced garlic, olive oil, coarse kosher salt, and black pepper. Toss to coat evenly. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temperature before grilling).

Skewer

Thread beef pieces tightly onto skewers leaving a little space at the ends for handling. Press pieces so the fat-surface faces outward if you want the picanha presentation (fat layer exposed).

Grill

Preheat grill to high (450–550°F / 230–290°C). Oil grates. Place skewers over direct heat and sear 2–3 minutes per side, rotating to get an even crust; total 6–10 minutes depending on thickness and desired doneness (medium-rare ~125–130°F internal after resting). Brush with olive oil once during cooking if pieces look dry. Use a meat thermometer to check doneness.

Finish & rest

Remove from grill, sprinkle with a pinch of coarse sea salt, and let rest 5 minutes on a cutting board before slicing or serving directly from the skewer.

Pork Skewers (Seasoned Pork Loin)

Prepare pork

Cut pork loin into 1½-inch cubes, trimming silver skin and very large fat pockets so pieces cook evenly.

Make seasoning

In a bowl combine smoked paprika, ground cumin, garlic powder, salt, black pepper and olive oil to form a paste.

Marinate

Toss pork cubes in the seasoning paste to coat thoroughly. Let marinate refrigerated for 30 minutes to 2 hours (or at room temperature for 20 minutes before grilling).

Skewer & grill

Thread pork onto skewers. Grill over medium-high heat (400–450°F / 200–230°C) for about 12–15 minutes total, turning every 2–3 minutes so all sides caramelize. Cook to an internal temperature of 145°F (62.8°C) then rest 3–5 minutes.

Finish

Brush with a little olive oil at the end if desired and season lightly with extra salt before serving.

Chicken Skewers (Garlic-Herb Frango)

Make marinade

Whisk together yogurt (or buttermilk), lemon juice, minced garlic, chopped parsley, dried oregano, salt, black pepper and olive oil until smooth.

Marinate chicken

Add chicken pieces to the marinade, ensuring every piece is coated. Marinate at least 1 hour and up to 6 hours in the refrigerator. If marinating longer than 2 hours, keep chilled; bring to room temperature 20–30 minutes before grilling.

Skewer & grill

Thread marinated chicken onto skewers, shaking off excess marinade. Preheat grill to medium-high (400–450°F / 200–230°C). Grill chicken 10–12 minutes total, turning every 2–3 minutes until internal temperature reaches 165°F (74°C) and exterior is golden with slight char.

Rest & serve

Remove from heat, let rest 3–4 minutes, then finish with a squeeze of lemon or lime wedge.

Lamb Skewers (Optional)

Prepare lamb

Cut lamb into uniform 1½-inch cubes. Combine lamb with rosemary, minced garlic, salt, pepper and olive oil in a bowl and toss to coat.

Marinate briefly

Let lamb rest 30–60 minutes in the refrigerator or 20 minutes at room temperature before grilling.

Skewer & grill

Thread lamb onto skewers and grill over medium-high heat (400–450°F / 200–230°C) for 8–12 minutes, turning frequently, until desired doneness (medium-rare to medium recommended). Remove and rest 5 minutes.

Chimichurri / Finishing Sauce

Make chimichurri

In a food processor or by hand, finely chop parsley and cilantro (if using). Add garlic, dried oregano, red wine vinegar, red pepper flakes, salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust salt, acid, or chile to preference. Chill for 15–30 minutes to let flavors meld.

Serve

Spoon chimichurri over finished skewered meats or serve on the side for guests to brush on slices. It pairs especially well with beef and lamb.

Serving & Grill Prep

Prepare grill & skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill zones: one side high direct heat and one side medium indirect heat. Oil grates with vegetable oil to prevent sticking.

Grill management

Cook thicker pieces briefly over direct high heat to sear, then move to indirect heat to finish if needed—this prevents over-charring while ensuring internal doneness. Use a thermometer for accuracy (beef 125–135°F for medium-rare to medium, pork 145°F, chicken 165°F).

Presentation

Serve skewers whole or slice off meat onto plates family-style. Offer chimichurri, coarse sea salt, and lime/lemon wedges alongside for finishing.