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Espetadas (Portuguese Beef Shish Kabobs) Recipe

Recipe by: Raquel Teixeira

"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."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook10 m
Ready In8 h 20 m

1Whisk 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.
2Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
4Cook 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.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients