Brazilian-Style Barbecue with Spicy Onion Salsa

Recipe courtesy of the Mushroom Council

 

Yield: 24 servings

Ingredients:

For Salsa:

1 lb Sweet white or red onions, diced

6 cloves Garlic; minced

1⅓ cups Jalapeno peppers; finely chopped

2½ cups Fresh lime juice

2½ cups Fresh orange juice

For Barbecue:

4 lbs Chicken breast halves or thighs; boned and skinned

2 oz. Garlic; finely chopped

2 cups Fresh lime juice

4 lbs Top sirloin of beef

3 lbs Spicy pork sausage, e.g. chorizo

2 lbs Fresh White or Crimini mushrooms

Vegetable oil as needed

Coarse salt as needed

Fresh ground pepper as needed

Directions:

To make salsa, mix ingredients all together.

1. Layer chicken in shallow pan. Sprinkle with garlic and pour lime juice over all.

2. Refrigerate up to 4 hours, turning occasionally.

3. Cut beef in 1½ inch cubes.

4. Cut uncooked sausages into 1½ inch lengths.

5. For each 2-serving platter, thread 5 ounces chicken onto a skewer; 5 ounces beef onto another skewer; 4 ounces sausage pieces onto another skewer; and 8 mushrooms onto another skewer.  Refrigerate

6. Brush skewered meats and mushrooms with oil.  Grill or broil beef and chicken, turning frequently, just until browned and as ordered, about 8 minutes.

7. Grill or broil sausage and mushrooms until browned, about 4 minutes.  Salt and pepper.

8. Serve with ½ cup salsa on side.

 

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