Brazil's sidewalk barbecue: cheap skewers of beef, chicken hearts, sausage, or queijo coalho cheese grilled on curbside braziers and dusted with farofa. It is churrasco scaled down to a one-hand street snack sold outside bars and football stadiums.
Also known as: churrasquinho, espetinhos, churrasquinho de rua, Brazilian street skewers
Watch it made
Ingredients
- 400 g beef rump, in 2.5 cm cubes
- 300 g chicken hearts, trimmed
- 200 g queijo coalho (or halloumi), in thick batons
- 15 g coarse salt
- 60 g farofa (toasted cassava flour)
- molho a campanha: 1 tomato, 1 onion and parsley diced fine with 30 ml vinegar and 30 ml oil
- 1 lime, in wedges
How to make it
- 1
Salt the beef and hearts 30 min ahead; the cheese needs nothing.
- 2
Skewer each item separately: hearts packed tight and touching, beef with air between cubes, cheese on its own sticks.
- 3
Over high heat grill the beef 6-8 min, the hearts 8-10 min with constant rolling, the cheese 4 min until striped gold.
- 4
Dust everything with farofa straight off the grill.
- 5
Spoon over the vinaigrette and squeeze lime on the hearts.
Pro tip: Note the opposite threading logics: crowded hearts shield each other and stay juicy, while beef cubes need space so their faces sear instead of steaming.
