Serves 10
Combine marinade ingredients. Put half in a large ziplock bag with the chicken and half in a bag with the pork and marinate overnight in the refrigerator. Allow to drain on a rack before skewering the meat.
Set the fire and be sure the coals are bright before putting on the meat. Add mesquite charcoal, or add mesquite chunks (presoaked for 2-3 hours in water) to fire before putting meat on.
Assemble chicken, pork, beef and sausage on metallic skewers and set on the grill. Turn skewers frequently. When the meat begins to brown baste the beef with the brine using the herb sop everytime you turn the skewers. Cooking time will be approximately 1 hour.
Cut slices from the outside and serve with Brazilian salsa and rice. (Farofa, seasoned manioc flour, is also traditional but not missed by most North Americans.) If keeping the meat warm on the grill continue to baste the meat to keep it from drying out.
Hints:
Allow about 1 pound of meat per person, mixing types if possible. Fatty cuts are better.Traditionally, the outside of large cuts is carved off as it cooks and the rest left to continue cooking, so snacking is permitted.
White meats are marinated but red meats are seasoned with salt only. This can be done by pressing coarse salt (kosher or canning salt) into the meat before cooking, then scraping the salt off once the meat is cooked instead of basting with salt water if desired.
No sauces are used in the cooking.
Source: Footie Lund, from various recipes