Recipe

Emeril's Churrasco Skewers

Ingredients

  • 1/2 pound cubed (1-inch) stew beef
  • 1/2 pound cubed (1-inch) stew lamb
  • 1/2 pound cubed (1-inch) pork loin
  • 1/2 pound sausage, cut into 1-inch pieces
  • 1/2 pound cubed (1-inch) chicken breast
  • 8 wooden (soaked in water) or metal skewers
  • Kosher salt
  • 2 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons chopped garlic
  • 2 cups vinaigrette

Directions

  • Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight. Remove and bring to room temperature. Preheat the grill. Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette.
  • Yields: 6 servings