Instructions: Marinate the beef and poultry in a large Ziplock bag for at least 2 hours before cooking.

Place the beef and turkey on skewers and cook over a hot fire, basting frequently with the marinade. Start with the turkey (it takes the longest.)

After 6 to 8 minutes, add the beef, cook for another 5 to 8 minutes, and then add the sausage. Be sure to keep some water available in case of flare-ups.

The turkey is done when the it reads 160 degrees, and the beef should be 125 to 130 degrees for medium-rare to medium.

Serve with Brazilian Salsa Verde.

This recipe yields 8 servings.

Comments: Here is an example of a Brazilian mixed grill. The whole thing is based on a vinegar and oil marinade, and the object is to provide a variety of grilled meats at the same time. In this case, use some beef tri-tip, turkey tenderloins, and some smoky links of Polish sausage. If using bamboo skewers, soak them in water for an hour before use. Have your meat thermometer handy - especially for the poultry.

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