📝 About This Recipe
Affectionately known as 'Churrasquinho de Gato' (Little Cat BBQ), these smoky, charred skewers are the heartbeat of Brazilian nightlife and street corners. Despite the playful name, they feature premium cuts of beef marinated in a punchy blend of garlic, lime, and herbs, grilled to juicy perfection over high heat. Served with crunchy toasted cassava flour (farofa) and a zesty tomato vinaigrette, this dish captures the authentic, vibrant spirit of a Rio de Janeiro sidewalk feast.
🥗 Ingredients
The Meat
- 2 lbs Beef Top Sirloin (Alcatra) or Rump Cap (Picanha) (cut into 1-inch uniform cubes)
- 6 slices Bacon (thick-cut, sliced into 1-inch squares to interleave with beef)
The Marinade
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Cachaça (optional) (helps tenderize and adds a subtle sweetness)
- 1 teaspoon Smoked Paprika
- 3 tablespoons Olive Oil
- 1 tablespoon Coarse Salt (Sal Grosso) (crushed slightly)
- 1/2 teaspoon Black Pepper (freshly cracked)
Molho à Campanha (Vinaigrette)
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1 small White Onion (finely diced)
- 1/2 piece Green Bell Pepper (finely diced)
- 1/4 cup Fresh Parsley and Cilantro (finely chopped)
- 1/4 cup White Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
Essential Sides
- 1 cup Toasted Cassava Flour (Farofa) (store-bought or homemade with butter)
👨🍳 Instructions
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1
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large bowl, whisk together the minced garlic, lime juice, cachaça, smoked paprika, olive oil, salt, and pepper to create the marinade.
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3
Toss the beef cubes into the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 2 hours (or up to 6 hours for maximum flavor).
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4
While the meat marinates, prepare the Molho à Campanha by mixing the diced tomatoes, onion, bell pepper, and herbs in a medium bowl.
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5
Whisk the vinegar and olive oil together with a pinch of salt, then pour over the vegetables. Stir well and let sit at room temperature to develop flavors.
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6
Thread the beef onto the soaked skewers, alternating every two pieces of beef with a square of bacon for extra fat and smokiness.
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7
Preheat your grill or charcoal barbecue to high heat. You want a searing temperature to get those iconic char marks.
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8
Brush the grill grates lightly with oil to prevent sticking.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, turning only once or twice, until the beef is charred on the outside but remains juicy inside (medium-rare to medium is ideal).
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10
In the final minute of grilling, you can lightly toast the skewers near the cooler part of the grill to ensure the bacon is crisp.
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11
Remove the skewers from the heat and let them rest for 3-5 minutes so the juices redistribute.
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12
Serve the skewers hot, traditionally accompanied by a small bowl of Farofa and the Molho à Campanha for dipping or topping.
💡 Chef's Tips
Always cut your meat against the grain to ensure the skewers stay tender after grilling. Don't skip the bacon; it provides the necessary fat that lean street-meat cuts often lack. If you can't find Cassava flour, panko breadcrumbs toasted in butter with a bit of garlic make a decent substitute. For an authentic street vibe, wrap the bottom of the skewer in a small piece of paper towel or aluminum foil for easy holding. Ensure the grill is screaming hot before starting; slow cooking will result in tough, rubbery meat.
🍽️ Serving Suggestions
Pair with a ice-cold Brazilian Chopp (draft beer) or a classic Lime Caipirinha. Serve alongside a portion of Brazilian white rice and black beans for a full meal. Offer a side of grilled 'Queijo Coalho' (firm grilling cheese) for the ultimate BBQ experience. Include a spicy Malagueta pepper oil on the side for those who want a kick of heat.