Brazilians love meat grilled on a stick and this beef kabob recipe uses a simple marinade to put a tropical twist on your typical recipe. One of the most prized cuts of beef in Brazil is the Picanha or Top Sirloin Cap. It’s frequently used for kabobs, but we cut beef a little differently in America so we are using the Top Butt steak for this recipe. It’s the same meat, same flavor, just cut a little differently. We’re not overcomplicating our skewers by adding veggies, but if you like, you can thread veggies on to your skewers as well. Do you have any modifications to the marinade that you think improved the flavor? Let us know in the comments below!
- 1 lb(s) Leahy’s Angus Beef Top Butt Steak (cut into small chunks)
- .5 cup(s) Olive Oil
- .5 cup(s) Orange Juice
- 1 clove(s) Garlic (minced)
- 1 Tbsp Salt
- 1 tsp Cumin
- 1 tsp Paprika
- .5 tsp Cayenne Pepper
- .5 tsp Black Pepper
- Black Pepper (soaked in water)
- Wooden Skewers
Whisk together all ingredients except beef in a small bowl. Add in beef chunks and coat the beef with the marinade. Thread chunks of beef on to skewers and set aside. Click here to read why we don’t have to marinate longer!
Heat your grill to medium-high heat and prepare for direct cooking. Cook each skewer for about 2 minutes per side until the beef reaches 135-140ºF. We don’t recommend cooking Top Butt Steak beyond medium well.
Remove from grill and serve with freshly grilled vegetables and rice. Enjoy!