Xixo

INGREDIENTS

• 400G OF RUMP STEAK
• 400G OF PORK LOIN
• 400G OF LAMB LOIN
• 5 ITALIAN (ROMA) TOMATOES
• 3 MEDIUM ONIONS
• 1 GARLIC CLOVE
• 1 RED BELL PEPPER
• 150G OF SLICED BACON

PREPARATION

Cut the rump steak, pork and lamb loins into 8 large cubes each. Blend 1 tomato, 1 onion and the garlic in a blender or food processor; season the meats with this paste. Cut the bell pepper, tomato, and remaining onion in equally sized pieces. In 4 different skewers, stick in the pieces of meat, bacon, tomato, onion, and bell pepper. Grill it in a barbecue grill until cooked through.

IN DETAIL
A variation of the gaúcho barbecue, xixo comes from the Arabic “shish kebab”, a skewer with beef, chicken, or pork meat interposed with pieces of bell pepper, tomato, and onion.