Swordfish Kebabs with Coconut Milk


Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

This recipe comes from the most unlikely of sources, a Rio de Janeiro meat emporium called Porcão (Big Pig). Like most churrascarias (barbecue restaurants), Porcão specializes in an astonishing assortment of grilled meats presented on swordlike spits and carved directly onto your plate at the table. Conspicuous consumption is the name of the game: The waiters keep bringing food until you expressly ask them to stop.

These kebabs caught my eye (and taste buds) precisely because