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Ingredients 1 pound center cut pork chops, cubed 1 pound chicken breast, cubed 1 pound beef round cubes 20-30 garlic cloves 2 teaspoons kosher salt 1 teaspoon black peppercorns 1 cup orange juice 2 fresh limes, squeezed 2 fresh lemons, squeezed 1 cup onion, minced 2 teaspoons oregano 1 cup olive oil 1 red, green, and yellow bell pepper 1 package button mushrooms Grape tomato, 1 for each skewer![Churrasco_2]()
Step 1 Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste.![Churrasco_3]()
Step 2 Transfer to a medium sized bowl and stir in juices (orange, lemon and lime).![Churrasco_4]()
Step 3 Finally, add minced onion and oregano and set aside.![Churrasco_5]()
Step 4 Cube meats and place them in separate bowls.![Churrasco_6]()
Step 5 Cut up veggies and place in a rectangular serving dish.![Churrasco_7]()
Step 6 After about 30 minutes, whisk in 1 cup of olive oil and pour over the meats and veggies. Marinate in the refrigerator for six hours or overnight.![Churrasco_8]()
Step 7 Skewer meats separately alternating veggies.![Churrasco_9]()
Step 8 Top each one with a mushroom.![Churrasco_10]()
Step 9 Grill meats over medium heat until done.![Churrasco_11]()
Step 10 Finish off with one grape tomato for each skewer.![Churrasco_12]()
Step 11 Serve with chimichurri sauce on the side.Summer Grilling: Churrasco
Use lean meats filled with veggies and you can’t go wrong this Memorial Day weekend.
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- Summer Grilling: Churrasco
