Embark on a journey in between 2 worlds: South America and the Middle East. The smoky grilled flavors perfectly complement the cheesy goodness, creating a mouthwatering treat that will satisfy your cravings. Get ready to enjoy this simple and flavorful delight that will be a hit at your next BBQ gathering.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 kg / 2.2 lbs picanha
- 80 grams / 2.8 oz Pitmasterx's Classic BBQ Rub
100 grams / 3.5 oz nacho chips
75 grams / 2.6 oz dried parmesan cheese
- 250 ml . 1 cup Nacho Dip
Tools
Thanks to Chad-O-Chef for sponsoring this recipe Visit their website to learn more.
How to
- Fire up your BBQ and set it for direct heat with a hot zone and a cool zone.
- With a sharp knife, slice 1 kg or 2.2 lbs of picanha in to strips, in the longest direction.
- slice the picanha strips in to smaller cubes.
- Divide the picanha on 2 v-shaped skewers.
- Make 80 grams or 2.8 oz of PitmasterX's Classic BBQ Rub according to it's recipe.
- Season the picanha with the BBQ rub on all sides.
- Pour 100 grams or 3.5 oz of naturel nacho chips in a blender.
- Add 75 grams or 2.6 oz of dried Parmesan cheese.
- Mix it together until you have a dry nacho cheese breadcrumb mixture.
- Make 250 ml or 1 cup of nacho dip sauce according to it's recipe.
- Grill your steaks over direct heat while active rotating the skewer. This way the fat stays on the meat instead of dripping in the fire.
- When the meat is bubbling, put the meat on a cool zone and brush on the nacho dip on every side.
- Sprinkle on the nacho cheese breadcrumbs and let it stick to the meat.
- Fry the kebab skewers over the fire and let the crust develop.
- Once your core temperature has hit 54°C or 130°F your skewers are done.
TIP:
- Add 1 tbsp of apple cider vinegar to the rest of the nacho dip and make a swirl over the meat.
- Serve with some fresh cilantro.
