Description
Picanha like you’ve never grilled it before! In this BBQ recipe, we turn this Brazilian beef cut into a juicy picanha kebab with crispy edges, served with homemade chimichurri sauce and easy grilled flatbread.
I’ll show you how to cut picanha into thin slices, build your beef skewers, and cook them on a flat top griddle. We use the beef’s own fat for a beautiful crust and cover internal temperature and resting for a juicy result.
You’ll also learn how to make chimichurri with parsley, garlic, olive oil, and red wine vinegar, plus an easy BBQ flatbread using Greek yogurt and self-raising flour. It’s a complete barbecue meal with tender beef, fresh steak sauce, and warm homemade bread.
Would you turn your picanha into a kebab? Let me know in the comments!
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00:00 Picanha kebab with chimichurri and BBQ flatbread
00:46 What is picanha? Brazilian beef explained
01:13 How to cut picanha for kebabs
01:55 How to make easy BBQ flatbread with Greek yogurt
02:36 How to make chimichurri sauce for steak
03:11 How to fix chimichurri that is too sour
03:50 Gas BBQ setup for griddle cooking
04:25 How to shape homemade flatbread
05:21 How to grill flatbread on the BBQ
05:44 How to cook picanha kebabs on a griddle
06:15 Checking the internal temperature of picanha
07:18 How long should you rest picanha?
08:23 Serving picanha kebabs with chimichurri and flatbread
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