Churrasco (Brazilian Rotisserie-Grilled Meat)

Slice beef picanha thickly against the grain, fold into a U-shape, and thread onto a metal skewer.

Cut the pork belly and chicken thighs into large pieces, then thread them, the chicken hearts, and the linguiça onto separate skewers.

Season the surface of the meat evenly with coarse salt and press it on lightly.

Place the skewers over a charcoal grill or in a rotisserie oven and roast, rotating, over medium-low heat.

Remove each skewer from the grill once that type of meat is fully cooked.

Slice across the grain and serve immediately.