Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beef tri-tips - (to 3) - well trimmed

  2. 2 lbs 908g / 32oz Turkey tenderloins - (to 3)

  3. 8 Polish sausages Marinade

  4. 1 cup 237ml Olive oil

  5. 1/4 cup 59ml Red wine vinegar

  6. 2 tablespoons 30ml Cumin

  7. 3 tablespoons 45ml Black pepper

  8. 2 tablespoons 30ml Granulated garlic Salt - to taste For Serving Brazilian Salsa Verde - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinate the beef and poultry in a large Ziplock bag for at least 2 hours before cooking. Place the beef and turkey on skewers and cook over a hot fire, basting frequently with the marinade. Start with the turkey (it takes the longest.) After 6 to 8 minutes, add the beef, cook for another 5 to 8 minutes, and then add the sausage. Be sure to keep some water available in case of flare-ups. The turkey is done when the it reads 160 degrees, and the beef should be 125 to 130 degrees for medium-rare to medium. Serve with Brazilian Salsa Verde. This recipe yields 8 servings.


Send feedback