Step 1

Begin by preparing the marinade for the chicken. Take a small mixing bowl, add garlic, cilantro or parsley, lime juice, olive oil, salt and pepper, and combine all the ingredients properly.

Step 2

Take a resealable plastic bag and place the chicken thighs inside. Pour the freshly prepared marinade over them. Seal the bag and place it in the refrigerator for about 1-2 hours. Make sure you turn it every now and then so that the entire meat is marinated evenly.

Step 3

Meanwhile, remove any silverskin from the picanha. Cut it crosswise into 2-inch-wide pieces. Now, season the sliced meat pieces on all sides using salt and pepper. Once done, make it into a “C” shape with the fat cap on the outside. Place the meat pieces on the skewer, making sure you skewer through the bottom and let the top sides retain their “C” shape.

Step 4

Next, place the kielbasa on one skewer and the vegetables on the other. Brush the onions with olive oil and season with salt and pepper.

Step 5

Take out the chicken thighs from the refrigerator. Remove the meat from the marinade and pat dry using paper towels. Place them on the skewer.

Step 6

If you have a Brazilian-style rotisserie, set it up as per the manufacturer’s instructions. Start a wood or charcoal fire and preheat to 400 degrees. Put the skewers in the sockets, beef and kielbasa on top and chicken, onions, and peppers on the bottom.

Step 7

Spit-roast until everything is thoroughly cooked. It may take you approximately 35 to 40 minutes for the chicken and onions, 45 minutes for the beef, and 30 minutes for the peppers and kielbasa. Keep in mind to keep rotating the skewers every 10 minutes so that all surfaces of every ingredient are well-cooked. Allow the chicken to cook completely (to an internal temperature of 165 degrees). Serve the beef crispy on the outside and medium-rare (130 to 135 degrees) on the inside.

Step 8

Serve the meats with the salsa and you're done!