Brazilian Rump Kebabs

A great braai stays with you, as does the experience of braaiing… Try Jean Nel’s recipe for Brazilian rump kebabs with smoky tomato-pepper salsa…

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Churrasco is the term used in Brazil for a braai. – Jean Nel

  • 3 cloves garlic, crushed
  • Juice of 2 lemons
  • 30ml red wine vinegar
  • 30ml Worcestershire sauce
  • 1 small white onion, grated
  • 30ml cumin seeds
  • 45ml chilli flakes
  • 30ml olive oil
  • 2 long metal skewers

Smoky Tomato-pepper Salsa



  • 1 small red onion, chopped
  • A small handful of coriander leaves, chopped
  • 200g cherry tomatoes, chopped
  • ½ red pepper, chopped
  • 30ml tomato paste or tomato pesto
  • 60ml olive oil
  • 30ml red wine vinegar
  • 15ml smoked paprika
  • Pinch of sugar
  • Salt and pepper to taste


  1. Combine all the ingredients for the salsa together and season.
  2. Cut the steaks into big chunks and season well with salt and pepper. Transfer the steak to a non-metallic dish, add the remaining ingredients and work them well into the meat with your hands. Cover and refrigerate overnight. Remove from the fridge an hour before you plan to braai.
  3. Remove the meat from the marinade and pat dry with some kitchen towel. Thread the skewers through two of the steaks and repeat with the others. Braai for 3–4 minutes on both sides or to your liking.
  4. Baste the kebabs with remaining marinade and serve with salsa.

More Braai the Beloved Country by Jean Nel (Jacana Media)

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