Espetadas (Portuguese Beef Shish Kabobs)

Espetadas (Portuguese Beef Shish Kabobs)

5
Raquel Teixeira 82

"This is a Portuguese classic dish that originates from the island of Madeira. It involves simple ingredients but delivers amazing flavors. This is a regular staple in the summer, and the first meal I have when I travel to my home country, Madeira. You can add whole garlic cloves, sliced white onions, and red peppers in between the beef on the skewers. Also, for extra delight, you can do it how they do it in the restaurants. They hang the beef on long metal skewers with a chunk of butter on top that melts down the skewer."

Ingredients

8 h 20 m servings 190 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl. Add the sirloin cubes, and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
  4. Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews

5
  1. 5 Ratings

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Pretty good. But I would cut the salt in half. It was a bit salty.

Sorry to say this was disappointing. I found the recipe in allrecipes magazine & bought expensive sirloin from a good store before I noticed the lack of reviews. Still I followed the recipe to...

The meat was so tender and the flavor was so good. Unfortunately it's was too salty. I'd make it again and cut the salt in half.

This is a good recipe. I have eaten Espetadas my whole life. The secret is in the length of time the meat is marinated for. The longer the better. Also, use rock salt and/or Kosher salt.

Very good. I marinated overnight and the beef turned out very flavorful and extremely tender.