Espetadas (Portuguese Beef Shish Kabobs)

Espetadas (Portuguese Beef Shish Kabobs)

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    8 h 20 m
Recipe by  Raquel

“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.”

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Adjust Servings

Original recipe yields 10 skewers



  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.

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Reviews (4)

Rate This Recipe


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 letter - well per the magazine recommendations. (whole bay leaves, reduce salt, buy sirloin tip, and use metal skewers) While the flavor was good, the seasoning remained very mild & the meat was not tender. My husband and I ate a few pieces each, put the leftovers in the 'fridg.

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.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mom's Beef Shish Kabobs


next recipe:

Barbequed Beef Steak with Orange Marinade