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Brazilian-style Barbecue with Spicy Onion Salsa



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1 1/2 qt. sweet white or red onions, diced (about 1 lb.)
6 garlic cloves, minced (about 1 oz.)
1 1/3 cups Jalapeno peppers, finely chopped (about 6 oz.)
4 1/2 cups fresh lime juice, divided
2 1/2 cups fresh orange juice
24 chicken breast halves or thighs, boned and skinned (about 4 lb.)
12 garlic cloves, finely chopped (about 2 oz.)
4 lb. top sirloin of beef
3 lb. spicy pork sausage, e.g. chorizo
96 medium fresh white or crimini mushrooms (about 2 lb.)
Vegetable oil, as needed
Coarse salt, as needed
Fresh ground pepper, as needed


  1. 1
    For Salsa: Mix ingredients all together such as diced onions, minced garlic, jalapeno peppers, 2 1/2 cups lime juice and orange juice. Store in refrigerator until needed.
  2. 2
    For Barbecue: Layer chicken in shallow pan. Sprinkle with garlic and pour lime juice over all. Refrigerate up to 4 hours, turning occasionally. Cut beef in 1 1/2" cubes. Cut uncooked sausages into 1 1/2" lengths. For each 2 serving platter, thread 5 oz. chicken onto a skewer; 5 oz. beef onto another skewer; 4 oz. sausage pieces onto another skewer; and 8 mushrooms onto another skewer. Refrigerate.
  3. 3
    Per Order: Brush skewered meats and mushrooms with oil. Grill or broil beef and chicken, turning frequently, just until browned and as ordered, about 8 minutes. Grill or broil sausage and mushrooms until browned, about 4 minutes. Salt and pepper. Serve with 1/2 cup salsa on side.

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preparation methods
cuisines Brazilian, North & South American
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