Best 3 Espetadas Portuguese Beef Shish Kabobs Recipes
ESPETADAS (PORTUGUESE BEEF SHISH KABOBS)
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.
Provided by Raquel Teixeira
Categories Portuguese Recipes
Time 8h20m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
- 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.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 1.4 g, Cholesterol 58.8 mg, Fat 7.8 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 3 g, Sodium 1445.6 mg, Sugar 0.1 g
ESPETADAS (PORTUGUESE BEEF SHISH KABOBS)
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.
Provided by Raquel Teixeira
Categories Portuguese Recipes
Time 8h20m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
- 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.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 1.4 g, Cholesterol 58.8 mg, Fat 7.8 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 3 g, Sodium 1445.6 mg, Sugar 0.1 g
MADEIRA BEEF AND BAY LEAF KEBABS (ESPETADA)
The classic preparation of this dish-the beef is grilled on special metal skewers with eyelets at the end, then brought to the table and hung with great ceremony from an L-shaped pole, over a bowl piled with Portuguese bread. The meat juices from the kebabs drip onto the bread, which is thought of as much a delicacy as the meat. Unless you are a skilled welder, you will not be able to duplicate this arrangement at home. Solution-serve the kebabs on a platter lined with sliced Portuguese bread. Steven Raichlen.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
- In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
- Add in the beef and toss thoroughly to coat.
- Cover and let marinate in the refrigerator for 4-6 hours.
- Preheat grill to high.
- Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
- When ready to cook, oil the grill grate.
- Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
- Baste the espetadas with any excess marinade, but not during the last 3 minutes.
- Serve the espetadas on or off the skewers on slices or chunks or Portuguese bread for soaking up the juices.
Nutrition Facts : Calories 562.5, Fat 44.5, SaturatedFat 14.4, Cholesterol 144.6, Sodium 673.9, Carbohydrate 4.6, Fiber 1, Sugar 1.3, Protein 34.1
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