Espetadas (Portuguese Beef Shish Kabobs) Recipe - Allrecipes.com
Espetadas (Portuguese Beef Shish Kabobs) Recipe
  • READY IN 8+ hrs

Espetadas (Portuguese Beef Shish Kabobs)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 skewers Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    8 hrs 20 mins

Directions

  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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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 More Reviews

Oct 16, 2011

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

 
Oct 03, 2013

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.

 

4 Ratings

Jan 05, 2014

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.

 
Jun 16, 2013

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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