Counter 09 · Latin Grill
Brazilian Espetinhos with Farofa and Vinagrete
Garlic and beer-marinated sirloin skewers plus bacon-wrapped chicken thigh skewers, grilled over charcoal Brazilian street-style and served with buttery farofa and a sharp tomato vinagrete.
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 6
- Level
- Medium
Espetinhos are the snack of Brazilian street corners and soccer Sundays, grilled over narrow charcoal troughs and eaten standing up. Two classics share the grill here: sirloin cubes marinated in garlic and lager, and chicken thighs wrapped in bacon. Soak wooden skewers for 30 minutes so they survive the heat, and thread the meat snugly to keep it juicy. The farofa is essential; roll each bite in the buttery toasted cassava flour and it catches the drippings like a crunchy sponge.
Method
-
Toss the beef with the garlic, beer and 1 tsp salt and refrigerate for 1 to 2 hours. Soak 12 wooden skewers in water for 30 minutes.
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Wrap each chicken piece in half a slice of bacon and thread 4 pieces onto each of 6 skewers. Thread the drained beef onto the other 6.
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For the vinagrete, combine the tomatoes, green pepper and half the onion with the vinegar, olive oil and 1/2 tsp salt. Chill 20 minutes.
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For the farofa, melt the butter in a skillet over medium heat, cook the remaining onion 3 minutes, then add the cassava flour and last 1/2 tsp salt. Toast, stirring constantly, for 5 to 6 minutes until golden and nutty.
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Build a hot charcoal fire. Grill the chicken skewers for 12 to 14 minutes, turning every few minutes, until the bacon is crisp and the chicken reaches 175 F.
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Grill the beef skewers 6 to 8 minutes, turning, until charred outside and 135 F inside. Serve everything hot with bowls of farofa and vinagrete.
