Description
Keto Picanha Skewers with Garlic Butter are Irresistible!
Ingredients
Scale
- 1.5 pounds picanha (top sirloin cap), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your grill or grill pan to medium-high heat.
- In a large bowl, combine the picanha cubes with olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss until the meat is evenly coated.
- Thread the seasoned picanha onto skewers, leaving a little space between each piece for even cooking.
- Grill the skewers for about 8-10 minutes, turning occasionally, until the meat reaches your desired level of doneness (medium-rare is about 135°F).
- While the skewers are grilling, prepare the garlic butter. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and black pepper until well combined.
- Once the skewers are done, remove them from the grill and let them rest for a couple of minutes. Brush the garlic butter generously over the skewers before serving.
- Garnish with additional chopped parsley if desired.
Notes
- For extra flavor, try marinating the picanha in the seasoning mixture for a few hours or overnight before grilling.
- You can also substitute the picanha with ribeye or sirloin steak for a different taste.
- For a spicy kick, add a pinch of cayenne pepper to the garlic butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 0g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg