Ingredients

Picanha

  • 2 lb of sirloin cap ,½ to 1-inch of fat left on
  • salt and pepper to taste

Pico de Gallo Sauce

  • 2 tomatoes
  • 1/2 medium onion
  • 1 jalapeño pepper
  • 1/2 cup cilantro
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • Olive oil

Steps

Picanha

  1. Cut the sirloin cap into 1-inch thick slices.
  2. Bend the meat in half so that the fat cap is in a semi-circle - like a rainbow.
  3. Slide two or three pieces of sirloin onto each skewer until the meat is gone.
  4. Season to taste on both sides with salt and pepper and set aside. Place the meat-filled skewers onto the grill. Sear the meat on the grill for 3 to 4 minutes per side and flip skewers over.
  5. Rest the sirloin for about 5 minutes before removing it from the skewers.
  6. Zest the lemon over the meat ensuring that when you, zest fall onto the meat.
  7. Slice the meat into bite-sized strips, including the fat cap.

Pico de Gallo Sauce

  1. In a medium bowl, diced tomatoes, onion, jalapeño.
  2. Stir in 2 tbsp lime juice and lightly season with salt and pepper to taste.
  3. Top the strips with pico de gallo sauce.

Ingredients

Chicken

  • 6 chicken thighs

Marinade

  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp honey
  • 1 tbsp chili powder
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • salt and pepper to taste

Steps

Chicken

  1. Combine in a large bowl with 8chicken thighs.
  2. Cover and leave for 2 hours.
  3. Then cook on the grill for 20 minutes per side.

Marinade

  1. In a bowl combine smoked paprika, garlic powder, onion powder, cayenne pepper, honey, chili powder, olive oil, lime juice, salt and pepper.

Ingredients

Cheese

  • 3 Brazilian cheese
  • 1 tbsp dried oregano

Alioli

  • 1 garlic head
  • 2 large egg yolk
  • 3 tsp lemon juice
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 2 tbsp dijon mustard

Steps

Cheese

  1. Arrange skewers on a grate and cook until browned on the first side, about 3 minutes.
  2. Move the skewers so they don't stick too much.
  3. And turn them to brown on the other side.
  4. Once browned remove and serve with aioli sauce

Alioli

  1. Cut the head of garlic, season with salt and pepper to taste and Olive oil
  2. Cover it with aluminum foil and cook directly on the charcoal
  3. for 20 minutes.
  4. Then take out the roasted garlic cloves and mash until they form a puree
  5. In the mixing bowl, place the garlic puree, olive oil, lemon
  6. juice, dijon mustard, eggs, salt and pepper to taste.
  7. Mix until you get a smooth cream.
  8. Serve the cheese with aioli sauce

Ingredients

Pineapple

  • 1 pineapple
  • 1 tbsp mascabo sugar
  • 1 tbsp butter

Coconut ice cream

  • 1 cup natural yogurt
  • 1 cup coconut cream
  • 1 cup condensed cream
  • 2 tbsp grated coconut

Steps

Pineapple

  1. Cut the pineapple, then brush with butter and sprinkle with sugar.
  2. Stick the pineapple square on the skewers.
  3. Then place on the grill and cook until golden brown for both sides (4 minutes per side)

Coconut ice cream

  1. In a bowl combine the ingredients and freeze for 6 hours.