Summer Grilling: Churrasco
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<b>Ingredients</b> 1 pound center cut pork chops, cubed<br> 1 pound chicken breast, cubed<br> 1 pound beef round cubes<br> 20-30 garlic cloves<br> 2 teaspoons kosher salt<br> 1 teaspoon black peppercorns<br> 1 cup orange juice<br> 2 fresh limes, squeezed<br> 2 fresh lemons, squeezed<br> 1 cup onion, minced<br> 2 teaspoons oregano<br> 1 cup olive oil<br> 1 red, green, and yellow bell pepper<br> 1 package button mushrooms<br> Grape tomato, 1 for each skewer
<b>Step 1</b> Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste.
<b>Step 2</b> Transfer to a medium sized bowl and stir in juices (orange, lemon and lime).
<b>Step 3</b> Finally, add minced onion and oregano and set aside.
<b>Step 4</b> Cube meats and place them in separate bowls.
<b>Step 5</b> Cut up veggies and place in a rectangular serving dish.
<b>Step 6</b> After about 30 minutes, whisk in 1 cup of olive oil and pour over the meats and veggies. Marinate in the refrigerator for six hours or overnight.
<b>Step 7</b> Skewer meats separately alternating veggies.
<b>Step 8</b> Top each one with a mushroom.
<b>Step 9</b> Grill meats over medium heat until done.
<b>Step 10</b> Finish off with one grape tomato for each skewer.
<b>Step 11</b> Serve with chimichurri sauce on the side.