Churrasco is a traditional Brazilian recipe made by the Gauchos (Brazilian cowboys). A variety of grilled meats are prepared on skewers and cooked over a charcoal fire. The secret to the wonderful flavor and crisp crust is a salt-water baste that keeps the meat moist while it cooks without adding too much salt.
- 2 pounds Meat (such beef: sirloin or flat iron steak, pork tenderloin, boneless chicken thighs, or sausages all work well)
- 2 Tbsp. Kosher salt
- 2-3 Cloves garlic, minced
- 1 cup Hot water
- Wooden or metal skewers
Soak wooden skewers in water and Preheat a BBQ grill. Dissolve the salt in the hot water and add the garlic. Cut the meat into 2X3 inch pieces about 1 inch thick. Run a skewer through the meats placing about 3 pieces of meat on skewer. Place meat skewers on the grill and brown each side. When the meat is browned on the outside baste with the salt garlic water. Keep basting until the meat is done.
- 2-3 Roma Tomatoes, seeded and diced
- 2 Tbsp. Red Onion, diced
- 1 Tbsp. Cilantro, chopped
- 2 Tbsp. Red Wine Vinegar
- 2 Tbsp. Olive Oil
- Salt and Pepper, to taste
Gently mix all ingredients in a bowl. Serve with Churrasco.