Emeril's Churrasco Skewers

  • Yield: 6 servings
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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, recipe follows


1 green bell pepper, small diced

1 red bell pepper, small diced

1 yellow bell pepper, small diced

1 red onion, small diced

1 cup olive oil

1/3 cup white vinegar

1 tablespoon chopped garlic

1/4 cup chopped parsley


Sreshly ground pepper


  1. 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.


Yield: 3 cups
  1. Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving.

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