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Rodizio Recipe

Name: TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTOs Rodizio Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 lbs picanha or top sirloin cap, trimmed and cut into 1- to 1½-inch cubes; 2 tbs coarse kosher salt; 1 tsp black pepper, freshly cracked; 1 tsp garlic powder; 2 tbs olive oil; 8 pieces metal or soaked wooden skewers; 1.5 lbs pork shoulder, cut into 1-inch cubes; 1 tsp smoked paprika; 0.5 tsp cumin; 1 tsp salt; 0.5 tsp black pepper; 1 tbs olive oil; 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 3 tbs lemon juice; 1 tsp lemon zest; 3 cloves garlic, minced; 2 tbs fresh oregano or parsley, chopped; 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 lbs fresh pork sausage links (linguiça or sweet chorizo); 1 tbs olive oil (for brushing); 4 cups garlic mashed potatoes; 2 cups fried polenta rounds or farofa; 1 cups chopped tomato and onion vinaigrette (vinagrete); 1 cups chimichurri sauce; 4 pieces lemon wedges; 1 tsp coarse salt, for finishing; 2 tbs fresh parsley, chopped (optional)

Inspired by TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTO

Time2h

Serves6

Make Rodizio 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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Beef Skewers (Picanha-style)

2 lbs picanha or top sirloin cap, trimmed and cut into 1- to 1½-inch cubes

2 tbs coarse kosher salt

1 tsp black pepper, freshly cracked

1 tsp Watkins garlic powder

2 tbs olive oil

8 pieces metal or soaked wooden skewers

Pork Skewers (Alcatra-style)

1 1/2 lbs pork shoulder, cut into 1-inch cubes

1 tsp Smoked paprika

1/2 tsp Cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs olive oil

Chicken Skewers (Lemon-Herb)

1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces

3 tbs ReaLemon lemon juice

1 tsp Lemon zest

3 cloves Garlic, minced

2 tbs fresh oregano or parsley, chopped

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Sausage (Linguica or Chorizo-style)

1 lbs fresh pork sausage links (linguiça or sweet chorizo)

1 tbs olive oil (for brushing)

Sides & Condiments

4 cups garlic mashed potatoes

2 cups fried polenta rounds or farofa

1 cups chopped tomato and onion vinaigrette (vinagrete)

1 cups chimichurri sauce

4 pieces lemon wedges

Assembly & Finishing

1 tsp coarse salt, for finishing

2 tbs fresh parsley, chopped (optional)

Method

Beef Skewers (Picanha-style)

Season and Skewer

Place beef cubes in a large bowl. Add olive oil, coarse kosher salt, black pepper and garlic powder. Toss gently to coat evenly. Thread meat onto skewers, packing cubes snugly but not crushing them.

Rest

Let skewered beef rest at room temperature for 20–30 minutes to take on seasoning and approach room temperature for even cooking.

Grill

Preheat grill to high (about 450–500°F / 230–260°C). Oil the grates. Grill skewers over direct heat 3–5 minutes per side until nicely charred on the outside and medium-rare to medium inside (internal temp 125–135°F / 52–57°C). Rotate to brown evenly. Remove from heat and let rest 5–7 minutes before slicing off pieces to serve.

Pork Skewers (Alcatra-style)

Marinate and Skewer

In a bowl mix pork cubes, olive oil, smoked paprika, cumin, salt and pepper. Toss to coat. Thread onto skewers.

Cook

With grill at medium-high (about 400°F / 200°C), cook pork skewers 4–6 minutes per side until internal temperature reaches 145°F (63°C) and juices run clear. Let rest 5 minutes before serving.

Chicken Skewers (Lemon-Herb)

Marinate

Combine lemon juice, lemon zest, minced garlic, chopped oregano or parsley, olive oil, salt and pepper in a bowl. Add chicken pieces and toss to coat. Marinate at least 30 minutes or up to 4 hours refrigerated.

Skewer and Grill

Thread chicken onto skewers. Grill over medium heat (about 375–400°F / 190–200°C) 5–7 minutes per side until internal temp reaches 165°F (74°C) and juices run clear. Brush with marinade sparingly while cooking for extra flavor.

Sausage (Linguica or Chorizo-style)

Prepare and Cook

Brush sausages lightly with olive oil. Grill over medium heat 10–12 minutes, turning frequently, until browned and cooked through (internal temp 160°F / 71°C for pork). Let rest 3–5 minutes then slice into serving lengths or leave whole on skewers.

Sides & Condiments

Prepare Sides

Warm garlic mashed potatoes and polenta or farofa. Place vinagrete and chimichurri in small bowls for guests to portion. Cut lemon into wedges.

Assembly & Finishing

Arrange grilled skewers on a large platter with sides. Sprinkle coarse finishing salt over sliced beef and chopped parsley over everything if using. Serve immediately, letting guests take meat off skewers or slice at the table — classic rodizio-style service.