Receita Solta

Homemade Skewer Perfect for Your Barbecue

RS

Por

Master Receita Solta

Homemade Skewer Perfect for Your Barbecue
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories625 kcal

Resumo para quem tem pressa

"Estes espetinhos mistos intercalam cubos marinados de frango e lombo suíno com pedaços crocantes de cebola e pimentões. Uma opção prática e equilibrada para churrascos ou grelhados de fim de semana."

Homemade Skewer Perfect for Your Barbecue

O Que Você Precisa Saber

- The marinade with soy sauce, garlic, and olive oil hydrates the meats and ensures attractive coloring when browning on the grill. - Cutting the meats and vegetables into similarly sized cubes ensures even cooking time on the skewer. - Turning the skewers every 3 minutes on the hot grill sears all four sides without burning the interspersed vegetables.

Ingredients

Main Course

  • 1 kg of chicken meat in cubes
  • 500 g de carne suína em cubos
  • 2 large onions cut into pieces
  • 1 red bell pepper cut into squares
  • 1 pimentão verde cortado em quadrados
  • 1 cup soy sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste

Instructions

Main Course

1

In a container, mix the chicken and pork meat with soy sauce, olive oil, garlic, salt, and pepper. Deixe marinar por pelo menos 30 minutos.

2

Prepare the skewers, alternating meat cubes with pieces of onion and bell pepper.

3

Heat the grill to high temperature.

4

Place the skewers on the grill and cook for about 15 minutes, turning them regularly so they cook evenly.

5

When the meats are golden, remove from the grill and serve immediately.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Homemade Skewer Perfect for Your Barbecue com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Deixe os espetos de madeira submersos em água por 30 minutos antes de montar para que não queimem na churrasqueira. - Não aperte os cubos de carne excessivamente juntos na haste para permitir que o calor asse entre as peças. - Pincele o restante da marinada sobre os espetos durante os primeiros minutos de grelha para dar brilho.

Variations

- Bacon skewer: interleave small pieces of smoked bacon between the chicken cubes to moisten the meat. - Sweet and sour touch: add fresh pineapple cubes interspersed between the chicken and pork meats. - Skillet version: prepare the skewers on a very hot iron griddle greased with olive oil or butter.

Substitutions

- The pork meat can be replaced by beef rump or flank steak cut into clean cubes of the same proportion. - Chicken breast can be swapped for boneless thigh cubes, which withstand dry heat better. - Green bell pepper can be replaced with yellow bell pepper or thick slices of Italian zucchini.

How to Store

Store leftovers of shredded roasted skewers or on the skewers themselves in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot covered skillet with a drizzle of olive oil to restore tenderness.

Can You Freeze It?

You can freeze the assembled skewers while still raw, wrapped in plastic wrap for up to 2 months. To bake, thaw completely in the refrigerator before taking to the embers to ensure uniform internal cooking.

What to Serve With

Serve with seasoned cassava farofa, traditional tomato and onion vinagrete, and toasted garlic bread. Homemade chili sauce and fresh Tahiti lemon segments complete the barbecue service.

Frequently Asked Questions

Why is it necessary to soak the wooden skewers before use?

Dry wood burns quickly over the heat of the embers; pre-hydration of 30 minutes prevents the stems from breaking on the grill.

How to prevent chicken breast from drying out on the skewer?

Keep the marinade for at least 30 minutes and roast over a strong fire, turning frequently to cook in a maximum of 15 minutes.

Can I prepare these skewers in the conventional oven?

Yes, arrange the skewers resting on the edges of a baking sheet and bake at 200°C for 20 to 25 minutes, turning halfway through.

Does the salt in the marinade toughen the meat if it rests too long?

Resting for 30 to 60 minutes is safe and seasons adequately; avoid periods longer than 6 hours so as not to dehydrate the chicken in the salt.

You might also like

Fale pelo WhatsApp