Brazilian-style Barbecue with Spicy Onion Salsa

INGREDIENTS

Salsa
1 pound sweet white or red onions; diced
6 cloves garlic; minced
1 1/3 cups jalapeno peppers; finely chopped
2 1/2 cups fresh lime juice
2 1/2 cups fresh orange juice

Barbecue
4 pounds (24) chicken breast halves or thighs; boned and skinned
12 cloves garlic; finely chopped
2 cups fresh lime juice
4 pounds top sirloin of beef
3 pounds spicy pork sausage, e.g. chorizo
2 pounds medium fresh white or crimini mushrooms

Vegetable Oil as needed
Coarse salt as needed
Fresh ground pepper

DIRECTIONS

• To make salsa, mix ingredients all together.  Store in refrigerator until needed.

• Layer chicken in shallow pan.  Sprinkle with garlic and pour lime juice over all.  Refrigerate up to 4 hours, turning occasionally.

• Cut beef in 1 1/2 inch cubes.

• Cut uncooked sausages into 1 1/2 inch lengths.

• For each 2-serving platter, thread 5 ounces chicken onto a skewer; 5 ounces beef onto another skewer; 4 ounces sausage pieces onto another skewer; and 8 mushrooms onto another skewer.  Store in refrigerator.

Per Order:

• Brush skewered meats and mushrooms with oil.  Grill or broil beef and chicken, turning frequently, just until browned and as ordered, about 8 minutes.

• Grill or broil sausage and mushrooms until browned, about 4 minutes.  Salt and pepper to taste.

• Serve with 1/2 cup salsa on the side.

Yield: 12 platters for Two (24 servings)