Emeril's churrasco skewers

Yield: 1 servings

Measure Ingredient
½ pounds Cubed; (1-inch) stew beef
½ pounds Cubed; (1-inch) stew lamb
½ pounds Cubed; (1-inch) pork loin
½ pounds Sausage; cut into 1-inch
\N \N ; pieces
½ pounds Cubed; (1-inch) chicken
\N \N ; breast
8 \N Wooden; (soaked in water) or
\N \N ; metal skewers
\N \N Kosher salt
2 cups Water
¼ cup Kosher salt
2 tablespoons Chopped garlic
2 cups Vinaigrette; recipe follows
1 \N Green bell pepper; small diced
1 \N Red bell pepper; small diced
1 \N Yellow bell pepper; small diced
1 \N Red onion; small diced
1 cup Olive oil
⅓ cup White vinegar
1 tablespoon Chopped garlic
¼ cup Chopped parsley
\N \N Salt
\N \N Sreshly ground pepper


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.

Yields: 6 servings


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

Yield: 3 cups

Converted by MC_Buster.

Per serving: 5311 Calories (kcal); 559g Total Fat; (92% calories from fat); 34g Protein; 65g Carbohydrate; 154mg Cholesterol; 24116mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 8½ Vegetable; 0 Fruit; 109 Fat; ½ Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC35 Converted by MM_Buster v2.0n.

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