Last 16 – Day 3 and we return to Brazil
The obvious cook would have been to go for a steak, but I have already cooked a Picanha Steak for the first Brazilian cook. I am also conscious that we have been eating a lot of red meat.
I absolutely love my kebabs, so I was really looking forward to this Brazilian recipe. I set the BBQ up for direct cooking using charcoal, removing the grate so the Russian Skewers would just sit across the Weber GBS.
The meat was marinated for around 6 hours, taking it out the fridge about 1 hour before I wanted to start cooking. After pouring the coals, I added a couple of Alder wood chunks, and then placed the skewers directly above the charcoal and cooked for 12 minutes, rotating every 3 minutes.
I served this on some Baby Gem leaves and with some fried plantains on the side.
I was a little concerned that this was going to be really spicy. I really like spicy food but my wife is less keen. However, whilst there was some heat, it was not too much. The chicken was lovely and juicy, with some crispy bits on the outside. Definitely, a dish that will be repeated.
Brazilian Chicken Churrasco Skewers
- Prep Time15 min
- Cook Time12 min
- Total Time27 min
- Serving Size2
For the Chicken Churrasco
- 500g Diced Chicken Breasts
- 2 Limes, zest grated & juice
- 2 Tbsp Honey
- 1 Tbsp Piri-Piri
- 2 Tsp Sweet Smoked Paprika
- 1 Tsp Ground Coriander
- 3 Cloves Garlic (crushed)
- 3 Tbsp Olive Oil
Light your BBQ and whilst it is coming up to the desired heat, thread the chicken onto the skewers.
When your BBQ is ready to cook on, add the Russian Skewers, and cook the chicken for around 12 minutes. Rotate the skewers every 3 minutes. Check the temperature with an instant-read Thermometer (like a Thermapen), and when the temperature reaches around 70°C remove from the grill.
Let the chicken rest for around 5 minutes. Whilst the chicken is resting fry the sliced plantains. Remove the chicken from the skewers and serve with the lettuce and plantains.