Churrasco is a Portuguese or Spanish word for grilled beef (or meat) but can also refer to barbecue in general. Though the term can be applied generally to any grilled beef or meat, churrasco is often thought of as the grilled beef carved from a long skewer at a churrascaria (or steakhouse), the Brazilian method of barbecuing. It was in the region known as the great pampa in South America that the Churrasco found its ideal setting. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built "churrasqueira", a barbecue grill, often with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers. 

Churrasco is now popular in Europe and many Latin American countries but is most prominent in the majority of South American countries and in a few Central American countries; Churrasco plays a major role in the cuisines of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, and Nicaragua.  

Churrasco is also characterized by the fact that it is often served with chimichurri — a simple, flavourful sauce made with garlic, oil, vinegar, and herbs like parsley — whose bright, acidic, and herbaceous flavours help balance the smokiness of the grilled meat. Theo’s Churrasco marinade is characterised by garlic, oregano and zesty, citrus flavours like lime and lemon. Churrasco is our Flavour of the Month for September, and is supported by a range of delicious recipes for you to prepare at home.

Available in 1kg Grade A, British Red Tractor Whole, Diced Boneless and Skinless Chicken Breast and Chicken Whole, Diced and Sliced Thigh. 

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Theo's Churrasco Sliced Chicken Thighs, Rice & Bean Salad, Molho A Campanha Salsa, Theo’s Sour Cream & Chive, Theo’s Tortilla Wraps

INGREDIENTS: 1/2 Pack Of Theo's Churrasco Sliced Chicken Thighs Theo's, Sour Cream & Chive, 1 Cup Of Rice, 1 Tin Of Black Beans In Water 2 Tomatoes, Finely Chopped, 1 White Onion, Finely Chopped, 1 Green Pepper, Finely Chopped, Bunch Of Fresh Coriander, Finely Chopped, 1 tbsp White Wine Vinegar, 1 tbsp Olive Oil, 6 Theo’s Tortilla Wraps

METHOD: To make salad: Cook rice according to the pack instructions. Drain beans and rinse under cold water. Mix with rice and set aside. Cook chicken for 30 minutes in the oven at 180 degrees. To make salsa: In a small bowl mix tomatoes, pepper, onion and coriander. Add vinegar, olive oil and set aside. Lightly toast tortillas. Slather each wrap with Theo’s sour cream & chive. Add rice and bean salad, chicken and top up with salsa.




Theo's Churrasco Sliced Chicken Thighs, Massaged Kale, Mango, Lightly Toasted Sunflower Seeds, Honey, Chilli & Lime Dressing

INGREDIENTS: 1/2 Pack Of Theo's Churrasco Sliced Chicken Thighs, Pack Of Kale, 1 Mango, Diced Handful Of Sunflower Seeds, 1 Red Chilli, Finely Chopped, 1 tbsp Of Honey, Squeeze Of Fresh Lime Juice, 6 tbsp Of Olive OIl, Salt & Pepper, Seasoning

METHOD: In a large bowl massage kale with 4 tbsp of olive oil and good pinch of salt. Set aside. Cook chicken for 30 minutes in the oven at 180 degrees. To make dressing: In a small bowl mix honey, lime juice and remaining olive oil. Add chilli, season and set aside. Mix massaged kale with mango, chicken, sunflower seeds. Dress with honey, chilli & lime dressing




Theo's Churrasco Whole Chicken Thighs, Creamy Lime & Avo Mayo, Lettuce, Tomato, Spicy Chimichurri Relish, Theo’s Brioche Bun

INGREDIENTS: 6 Theo’s Churrasco Whole Chicken Thighs, 1 Lettuce, 2 Tomatoes, Sliced, 1 Avocado, Flesh Scooped Out, 1 Red Onion, Finely Chopped, 3 Gherkins, Finely Chopped, 1 Red Chilli, Finely Chopped, Bunch Of Fresh Flatleaf Parsley, Finely Chopped, 2 tbsp White Wine Vinegar, 1 tbsp Olive Oil, Squeeze Fresh Lime Juice, Theo’s Mayo Sauce, Pinch Of Salt, 6 Theo’s Brioche Buns

METHOD: To make avo mayo: In a food processor blend avocado, Theo’s mayo & lime juice into smooth paste, set a side. Cook chicken for 30 minutes in the oven at 180 degrees. To make chimichurri relish: In a small bowl mix parsley, gherkins, chilli and onion. Mix with vinegar and olive oil, set aside. Lightly toast brioche buns. Slather each bun with avo mayo. Add lettuce, tomato and chicken. Top up with chimichurri relish.