Brazilian-Style Grilled Meat Skewers (Espetinhos) with Vinaigrette Salsa and Toasted Farofa

Brazilian-Style Grilled Meat Skewers (Espetinhos) with Vinaigrette Salsa and Farofa

Sizzling, charred skewers piled high on a wooden board, served with a bowl of bright, chopped vinaigrette salsa and a bowl of toasty, crumbly farofa: these Brazilian grilled meat skewers bring the spirit of a backyard churrasco to your table. The platter features seasoned beef skewers, bacon-wrapped chicken, golden grilled cheese and a cool herb dip on the side.

This style of skewer, called espetinho in Brazil, is a street-food and barbecue favorite. The meat is simply seasoned, grilled over high heat and served with fresh, tangy salsa and crunchy farofa that soaks up the juices.

It is a great recipe for a weekend cookout, a family gathering or a relaxed lunch with friends. Everything can be prepped ahead, and the grilling takes only about 20 minutes.

Why You’ll Love This Recipe

• Big flavor, simple seasoning. Salt, garlic and herbs let the grilled meat shine.
• A full spread. Beef, chicken, bacon and cheese give everyone something to love.
• Fresh and crunchy sides. Tangy salsa and toasted farofa balance the richness.
• Great for crowds. Skewers are easy to serve, share and eat by hand.
• Flexible cooking. Use a charcoal grill, gas grill, grill pan or oven.

Ingredients

This recipe makes about 12 skewers and serves 6.

For the Beef Skewers

• 1.5 lb (680 g) beef sirloin or top sirloin, cut into 1-inch (2.5 cm) cubes
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

For the Bacon-Wrapped Chicken Skewers

• 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 8 to 10 slices bacon, cut in half crosswise
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Grilled Cheese Skewers

• 8 oz (225 g) grilling cheese, such as halloumi or Brazilian coalho cheese, cut into thick strips
• 1 teaspoon dried oregano
• 1 teaspoon olive oil

For the Vinaigrette Salsa

• 3 medium tomatoes, seeded and finely diced
• 1 small red onion, finely diced
• 1 green bell pepper, finely diced
• 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar or lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Toasted Farofa

• 1½ cups (180 g) manioc (cassava) flour, or fine toasted breadcrumbs
• 3 tablespoons butter
• ½ small onion, finely chopped
• 1 garlic clove, minced
• ½ teaspoon salt

For the Herb Dip

• ½ cup (120 g) cream cheese or sour cream
• 2 tablespoons chopped fresh parsley
• 1 small garlic clove, grated
• 1 teaspoon lemon juice
• Pinch of salt

Equipment

• 12 wooden or metal skewers (soak wooden ones in water for 30 minutes)
• Grill, grill pan or oven

Step-by-Step Instructions

Step 1: Season the Beef

In a bowl, toss the beef cubes with olive oil, garlic, salt, pepper and oregano. Cover and refrigerate for at least 1 hour, or up to overnight.

Step 2: Prepare the Chicken and Bacon

Toss the chicken pieces with olive oil, paprika, garlic powder, salt and pepper. Wrap each chicken piece tightly in a half slice of bacon, then thread 5 or 6 wrapped pieces onto each skewer, with the bacon end tucked underneath so it stays in place.

Step 3: Skewer the Beef and Cheese

Thread the marinated beef cubes onto skewers, pressing them close together for juicy, tender results. Thread the cheese strips onto separate skewers. Brush the cheese lightly with olive oil and sprinkle with oregano.

Step 4: Make the Vinaigrette Salsa

In a bowl, combine the tomatoes, red onion, green pepper and parsley. Whisk the olive oil, vinegar, salt and pepper together, then pour it over the vegetables. Stir gently and refrigerate for at least 20 minutes so the flavors blend.

Step 5: Toast the Farofa

Melt the butter in a large skillet over medium heat. Cook the onion for 3 minutes until soft, then add the garlic and cook for 30 seconds. Add the manioc flour and salt. Stir constantly for 5 to 7 minutes, until the flour is lightly golden, dry and sandy in texture. Transfer to a bowl.

Step 6: Mix the Herb Dip

Stir together the cream cheese, parsley, garlic, lemon juice and salt until smooth. Chill until ready to serve.

Step 7: Heat the Grill

Heat a grill or grill pan to medium-high. Oil the grates lightly. For the oven method, heat the oven to 450°F (230°C) and place a wire rack over a lined baking sheet.

Step 8: Grill the Skewers

Grill the bacon-wrapped chicken first, since it takes the longest: cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the bacon is crisp and the chicken reaches 175°F (80°C).

Grill the beef skewers for 8 to 10 minutes, turning often, until well browned and the inside reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Grill the cheese skewers for 2 to 3 minutes per side, until golden with grill marks. Watch them closely, as cheese softens quickly.

Step 9: Rest and Serve

Let the meat skewers rest for 3 to 5 minutes. Arrange all the skewers on a wooden board, with the bowls of salsa and farofa alongside and the herb dip close by. Serve hot.

Tips & Substitutions

Tips for Juicy Skewers

• Cut evenly. Same-size pieces cook at the same rate.
• Do not overcrowd the skewers. Leave a tiny gap for even cooking, except for the beef, which can be packed tighter.
• Use medium-high heat. Too hot and the outside burns before the inside cooks.
• Turn often. Frequent turning builds even color and prevents flare-ups.
• Rest the meat. A short rest keeps the juices inside.
• Soak wooden skewers. This prevents burning on the grill.

Tips for Farofa and Salsa

• Stir farofa constantly so it toasts evenly and does not burn.
• Seed the tomatoes to keep the salsa from becoming watery.
• Dress the salsa shortly before serving for the best crunch.

Substitutions

• Beef: Use flank steak, picanha or lamb.
• Chicken: Use chicken breast, but cook it slightly less time.
• Cheese: Use paneer or firm provolone.
• Manioc flour: Use panko or coarse breadcrumbs, toasted until golden.
• Bacon: Use turkey bacon or thin slices of ham.
• Vinegar: Use lime juice for a more tropical tang.
• Cream cheese: Use Greek yogurt for a lighter dip.

Storage

• Refrigerator: Store cooked skewers in an airtight container for up to 3 days. Keep the salsa, farofa and dip in separate containers. The salsa keeps for 2 days.
• Reheating: Warm skewers in a 375°F (190°C) oven for 8 to 10 minutes, or in a hot skillet for 3 to 4 minutes. Avoid the microwave, which makes grilled meat tough.
• Farofa: Store in an airtight container at room temperature for up to 3 days. Re-toast briefly in a dry pan to bring back the crunch.
• Freezer: Freeze uncooked, seasoned skewers for up to 2 months. Thaw overnight in the fridge before grilling.
• Make-ahead: Skewer the meat and prepare the salsa base a day ahead. Add the dressing just before serving.

Serving Suggestions

• Steamed white rice and black beans
• Warm pão de queijo (cheese bread) or crusty rolls
• A simple green salad with lime dressing
• Grilled corn on the cob
• Lime wedges and hot sauce on the side
• Ice-cold lemonade, guaraná or beer

Variations

• Spicy Skewers: Add chili flakes or a spoonful of hot sauce to the marinades.
• Garlic Butter Finish: Brush the hot skewers with melted garlic butter.
• Chimichurri Style: Serve with a green herb sauce instead of the cream dip.
• Chicken Hearts Skewers: Season and grill chicken hearts for an authentic Brazilian touch.
• Sausage Skewers: Add smoked sausage pieces for a heartier platter.
• Vegetable Skewers: Thread peppers, onions and mushrooms for a lighter option.

Frequently Asked Questions

What are Brazilian espetinhos?

Espetinhos are small grilled meat skewers popular at Brazilian barbecues, street stands and bars. They are usually seasoned simply with salt and garlic and served with farofa and vinaigrette salsa.

What is farofa?

Farofa is a toasted manioc (cassava) flour side dish, often cooked with butter, onion and garlic. It adds crunch and soaks up juices from grilled meat. Toasted breadcrumbs make a good substitute.

What cut of beef is best for grilled skewers?

Sirloin, top sirloin, picanha and flank steak all work well. Choose a cut with a bit of marbling and cut it into evenly sized cubes.

How do I keep bacon-wrapped chicken from drying out?

Use chicken thighs, wrap them snugly in bacon and grill over medium-high heat, turning often. The bacon bastes the chicken as it cooks.

Can I make these skewers in the oven?

Yes. Bake on a wire rack at 450°F (230°C). Chicken needs 20 to 25 minutes, beef 12 to 15 minutes and cheese about 6 minutes, turning once. Broil for 2 minutes for extra char.

What can I use instead of coalho cheese?

Halloumi is the closest substitute. Paneer and firm provolone also work. Make sure the cheese is firm enough to hold its shape on the grill.

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Recipe Card

Brazilian-Style Grilled Meat Skewers with Vinaigrette Salsa and Farofa

Ingredients

• 1.5 lb (680 g) beef sirloin, cubed
• 1 lb (450 g) boneless chicken thighs, cubed
• 8 to 10 slices bacon, halved
• 8 oz (225 g) halloumi or coalho cheese, cut into strips
• 3 tablespoons olive oil, divided, for the meats and cheese
• 2 garlic cloves, minced, for the beef
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 2 teaspoons dried oregano, divided
• 2 teaspoons salt and 1 teaspoon black pepper, divided for the meats
• 3 medium tomatoes, seeded and diced
• 1 small red onion, diced
• 1 green bell pepper, diced
• 2 tablespoons chopped parsley
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• ½ teaspoon salt and ¼ teaspoon pepper, for the salsa
• 1½ cups (180 g) manioc flour or breadcrumbs
• 3 tablespoons butter
• ½ small onion, chopped
• 1 garlic clove, minced
• ½ teaspoon salt, for the farofa
• ½ cup (120 g) cream cheese or sour cream
• 2 tablespoons chopped parsley
• 1 small garlic clove, grated
• 1 teaspoon lemon juice
• Pinch of salt, for the dip

Instructions

1. Season the beef with oil, garlic, salt, pepper and oregano. Marinate for at least 1 hour.
2. Season the chicken, wrap each piece in bacon and thread onto skewers.
3. Thread the beef and cheese onto separate skewers. Brush the cheese with oil and oregano.
4. Mix the salsa vegetables with the oil, vinegar, salt and pepper. Chill.
5. Toast the onion and garlic in butter, add the manioc flour and salt, and stir for 5 to 7 minutes until golden.
6. Stir together the cream cheese, parsley, garlic, lemon juice and salt for the dip.
7. Heat the grill to medium-high. Cook the chicken for 12 to 15 minutes, the beef for 8 to 10 minutes and the cheese for 2 to 3 minutes per side.
8. Rest the meat for 3 to 5 minutes, then serve with the salsa, farofa and herb dip.