Smoky Portuguese mixed skewers with mint and parsley salsa from Donna Hay Magazine, Feb/Mar 2018 (#97) (page 112)

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Notes about this recipe

  • debkellie on February 27, 2018

    No way near enough "rub/marinade" for the quantity of meat suggested.. I ended up making 3 lots of the rub to brush only a minimalist quantity on each kebab. The salsa/sauce is essential for any real "flavour" impact. The beef (which travels solo) needs something to lift it. I sous-vided all meats prior to the rub & grill - lamb shoulder, beef chuck & pork belly for 18 hours @ 68C, the chicken thighs for 4 hours. Next time (if it gets a repeat) I'll SV the chuck for longer or use rump. The pork belly & chorizo would be my pick of the flavours here.

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