Stay tuned for picture perfect patio weather at Zinc! A ‘Big Plate’ on the lunch & dinner menus that’s especially primed for springtime is Zinc’s sizzling churrascos (skewers). Executive Chef Robbie Nowlin shares how to assemble and grill two of his favorites using Gulf shrimp and Texas lamb.
Churrasco cooking is a style of roasting meat over wood fires. It was originally developed in southern Brazil in the early 1800s by the immigrant “gauchos” or cowboys. 🙂
Chef Robbie’s Churrascos of Grilled Shrimp are padded with fresh green bell peppers, sweet Texas yellow onion and Hill Country wild mushrooms. Watch our short cooking demo to see how to create a higher smoke point for your skewers at home without burning them to a crisp!
Seasoned lightly with salt and pepper, the shrimp cook for about 3 to 5 minutes on each side, dressed at last in a house-made garlic butter sauce. The aromas wafting off the grill are heavenly…
The seasonal lamb skewers take a similar approach, though these are draped in a beautiful bordelaise sauce made from lamb stock reduced with red wine. Both sets of churrascos are plated with grilled lime and basmati rice. Talk about a fab fiesta for enjoying with some sunshine!