Colombian Picada with a Twist

Ingredients

• 500g (1.1 lb) beef sirloin, cut into bite-sized pieces 500g (1.1 lb) beef sirloin, cut into bite-sized pieces
• 500g (1.1 lb) pork loin, cut into bite-sized pieces 500g (1.1 lb) pork loin, cut into bite-sized pieces
• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 4 Colombian-style sausages 4 Colombian-style sausages
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 2 bell peppers, cut into chunks 2 bell peppers, cut into chunks
• 2 zucchini, sliced 2 zucchini, sliced
• 200g (7 oz) mushrooms 200g (7 oz) mushrooms
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugar: 8g)
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, olive oil, lime juice, cumin, paprika, dried oregano, salt, and pepper to create the marinade.
2. 2.
   Add the beef, pork, chicken, and sausages to the marinade, ensuring all the meat is well coated. Let it marinate in the refrigerator for at least 1 hour, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meats onto skewers, alternating between different types of meat.
5. 5.
   Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the meats are cooked through and nicely charred.
6. 6.
   In the meantime, heat a grill pan or skillet over medium heat. Add the sliced plantains and cook for 2-3 minutes on each side until golden brown. Set aside.
7. 7.
   In the same pan, grill the bell peppers, zucchini, and mushrooms until tender and slightly charred.
8. 8.
   Arrange the grilled meats, sausages, plantains, and grilled vegetables on a large wooden board or platter.
9. 9.
   Serve the Colombian Picada with chimichurri sauce on the side.

Treat your ingredients with care...

• Beef, pork, and chicken — Ensure the meat is cut into uniform bite-sized pieces to ensure even cooking.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Slice them diagonally to create larger pieces that are easier to handle on the grill.
• Colombian-style sausages — Look for sausages with a blend of spices, such as paprika and cumin, to enhance the authentic Colombian flavors.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• Baste the meats with the marinade while grilling to keep them moist and flavorful.
• Customize the vegetables according to your preference, adding other options like cherry tomatoes or red onions.
• For an extra kick of heat, sprinkle some crushed red pepper flakes over the grilled meats.
• Serve the Colombian Picada with warm corn tortillas or crusty bread to make delicious wraps or sandwiches.

Serving advice

Encourage your guests to dig into the Colombian Picada with their hands, savoring the flavors and enjoying the communal dining experience. Provide extra chimichurri sauce on the side for dipping and drizzling over the meats and vegetables.

Presentation advice

Arrange the grilled meats, sausages, plantains, and vegetables in an appealing and colorful manner on the wooden board or platter. Garnish with fresh herbs, such as cilantro or parsley, for a vibrant touch. Serve the chimichurri sauce in a small bowl alongside the picada.