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Get your grill on with these vibrant meat skewers filled with the flavors of Brazil.

Skewers are popular in churrascarias — Brazilian barbecue restaurants —and simple and easy to prepare and serve. These recipes from McCormick Kitchen use a Brazilian marinade that pairs with steak, chicken and pork, so prepare all three and let your guests choose.

We’ve also included two sauces — one that’s made fiery with jalapeno and crushed red pepper, and the second with a sweet spicy flavor, thanks to mango and aji-amarillo, a South American chile paste.

Brazilian Meat Skewers

1 package McCormick Grill Mates Brazilian Steakhouse Marinade

1/4 cup oil

1/4 cup water

1 tablespoon red wine vinegar

1 pound pork tenderloin, cut into 1 1/2-inch cubes

1 pound boneless New York strip steak, cut into 1 1/2-inch cubes

Mix Marinade Mix, oil, water and vinegar in small bowl. Reserve 2 tablespoons for brushing. Place pork and steak into separate large resealable plastic bags or glass dishes. Divide remaining marinade evenly among the pork and steak; turn to coat well.

Refrigerate 15 minutes or longer for extra flavor. Remove both meats from marinade. Discard any remaining marinade. Thread pork and steak onto skewers.

Grill skewers over medium-high heat 8 to 10 minutes or until meat is to desired doneness, turning occasionally and brushing with reserved marinade. Serves 8.

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Brazilian-Style Skewered Pork Tenderloin

1/2 cup Lawry’s Signature Steakhouse Marinade with Worcestershire Sauce

2 tablespoons Dijon mustard

1 teaspoon dried oregano leaves

1 pork tenderloin , (about 1 1/4 pounds), cut into 2-inch thick pieces

Mix marinade, mustard and oregano in large resealable bag. Add pork; turn to coat well. Massage pork and marinade for 4 to 5 minutes.

Remove pork from marinade. Thread pork onto long double skewers. Discard any remaining marinade.

Grill pork over medium-high heat 4 minutes per side or until internal temperature reaches 145 F to 150 F. Let stand 5 minutes before slicing. Serves 4.

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Brazilian-Style Garlic-Cilantro Steak Skewers

1 package McCormick Grill Mates Garlic Herb & Wine Marinade

1/4 cup oil

1/4 cup water

2 tablespoons chopped fresh cilantro

1 tablespoon white vinegar

1 teaspoon coarse ground black pepper

2 pounds boneless sirloin steak, cut into 2-inch chunks

1/2 cup grated Parmesan cheese, divided

Mix Marinade Mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak and marinade for 4 to 5 minutes.

Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.

Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese. Serves 8.

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Spicy & Sweet Guava Chicken Wings

3/4 cup guava jelly

1/2 cup fresh lime juice

1 1/2 teaspoons coarse ground black pepper

1 teaspoon crushed red pepper

2 tablespoons garlic powder

1 tablespoon vegetable oil

1 teaspoon salt

2 pounds chicken wing pieces

Melt guava jelly in medium microwavable bowl on HIGH 30 seconds or until melted. Add lime juice, black pepper and red pepper; mix well. Reserve 1/2 cup for glaze. Add garlic powder, oil and salt to remaining mixture in bowl. Pour into large resealable plastic bag. Prick chicken wings with fork. Add to marinade in bag; turn to coat well. Massage chicken wings and marinade for 4 to 5 minutes.

Remove chicken wings from marinade. Thread chicken wings onto long double skewers. Discard any remaining marinade.

Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning occasionally. Place chicken wings in large bowl. Add reserved guava jelly mixture; toss to coat well. Serves 6.

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Red Chimichurri Sauce

1 red bell pepper, stemmed and cut into large pieces

1/2 cup coarsely chopped onion

1/2 cup packed cilantro leaves

1/4 cup red wine vinegar

1 jalapeño pepper, stemmed, seeded and coarsely chopped

2 teaspoon chopped fresh garlic

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper

Place all ingredients in food processor or blender; cover. Process just until finely chopped. Refrigerate at least 30 minutes to blend flavors. Makes 12 2-tablespoon servings.

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Guava Mango Ají Amarillo Sauce

1 large ripe mango, peeled, seeded and finely chopped (about 1 3/4 cups)

1/4 cup guava jelly

2 tablespoons ají amarillo paste

1/2 teaspoon Lawry’s Garlic Salt with Parsley

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

2 tablespoons lime juice

Mix mango, guava jelly, ají amarillo paste, garlic salt, cumin and red pepper in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat. Stir in lime juice.

Transfer mixture into blender container; cover. Blend until smooth. Serve sauce warm or chilled. Makes 12 2-tablespoon servings.

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Arts/Special Sections Editor

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