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Grill up my espetada recipe - strip steak seasoned with garlic, salt, and pepper, paired with bay leaves. Quick to prepare in under 30 minutes, and packed with flavor! These Portuguese Beef Skewers are the perfect backyard hangout dinner!
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Espetada isn't just another grilled meat recipe. This Portuguese classic from the island of Madeira was a weekly staple in my grandmother's kitchen, always served with crispy fries or Portuguese rice.
The aroma of garlic and bay leaves on the grill takes me right back to those family dinners, and now, I make it for my own family all the time.
Portuguese beef skewers start with simple ingredients: cubed strip steak rubbed with garlic, salt, and pepper. Then, they're skewered with whole bay leaves for a punch of earthy flavor.
From there, you place them on a hot grill for a quick 15-minute cook time. That's it! No marinade, no complicated steps: just bold, juicy, charred beef with a tender center.
Even if you're new to grilling, you can make espetada! It's easy, quick, and always a hit.
Make it once, and you'll understand why this dish has stood the test of time in my family - and why it's about to become a favorite in yours.
Ingredients for Portuguese Beef Skewers
| Ingredient | Notes & Substitutions |
|---|---|
| Strip Steaks | Choose a tender cut of beef like ribeye, sirloin, or tenderloin. |
| Garlic Powder | Packed with garlic flavor - without the risk of burning! For best results, make sure you're using powdered garlic and not dried minced garlic. |
| Bay Leaves | The earthy flavor these bay leaves add is truly unmatched. I would not substitute these for anything. You can make steak skewers without them, but the taste won't be the same - it won't be Espetada Madeira. |
| Sea Salt | I always use Maldon sea salt flakes, but you can use any sea salt. Kosher salt is a close second. Avoid fine table salt. |
| Black Pepper | Freshly cracked black pepper works best, but you can also stick to pre-ground. |
| Olive Oil | This is for brushing onto the skewers so the beef doesn't stick to them when cooking. You can use avocado oil as a substitute. |
FAQ
Strip steak or sirloin is traditional, but ribeye or tenderloin also work well. If you use a tougher cut, like chuck steak, marinate it first.
Yes! While charcoal offers smoky flavor, gas grills work great for espetada and are easier to control.
Yes. Skewer and season them ahead of time, then refrigerate up to 24 hours before grilling.
Yes. Use a grill pan or broiler if outdoor grilling isn't an option. Be sure to use a meat thermometer to check the internal temp!
How to Make Espetadas Madeira
- Cut your strip steaks into large cubes. First cutting long-ways down the middle, and then in horizontal slices to divide the steak into chunks.
- Combine dry seasoning.
- Sprinkle the seasoning mixture all over the large steak cubes on all four sides. Pat it down to press the seasoning into the steak.
- Take a skewer and layer a chunk of steak, then a bay leaf, in that order, until all of your meat is skewered with bay leaves between each piece of steak.
- Brush about 1 tsp. olive oil onto each skewer to prevent sticking when you grill them.
- Grill the skewers over High heat with the lid closed for 2 minutes.
After 2 minutes is up, rotate the skewer to grill each side for 2 minutes. Watch closely, they cook fast! - Once the skewers reach an internal temperature of 135°F (a perfect medium-rare) or your desired degree of doneness*, they are done. So quick and easy!
Isabel's Top Tips for Grilling Espetada
- Soaking the wooden skewers before grilling is always a good idea. You can also use metal skewers.
- Don't step away! Watch closely while cooking espetada. They cook quickly, and you don't want to accidentally overcook them.
- Always include fresh bay leaves in between each chunk of beef, this will give you the most amazing flavor unique to these skewers.
How to Know When Portuguese Beef Skewers Are Done Cooking
I prefer to cook my steak kebabs to 135°F for a perfect medium-rare, but if you would prefer them to be cooked a bit more, you can easily find your desired degree of doneness using this chart:
- Rare: 125°F
- Medium rare: 135°F
- Medium: 145°F
- Medium well: 150°F
- Well done: 160°F
Learn more about degrees of doneness for roasting, grilling, braising, and broiling by checking out my steak temperature chart.
Side Dishes for Espetada
- Grilled Potatoes
- Potatoes and Chorizo
- Portuguese Rice
- Tomato Cucumber Salad
- Grilled Shrimp for a surf & turf
Steak Recipes You Must Try
Portuguese Beef Skewers (Espetada Madeira)
Video
Equipment
- Grilling skewers
Ingredients
- 3 strip steaks
- 1 Tablespoon garlic powder
- 20 bay leaves - (about 20)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon olive oil - for brushing on skewers, about 1 teaspoon each
Instructions
- Cut 3 strip steaks into cubes. Do this by first cutting long-ways down the middle, and then in horizontal slices to divide the steak into chunks.
- Combine 1 Tablespoon garlic powder, 1 teaspoon sea salt, and 1 teaspoon pepper in a bowl. Sprinkle the seasoning mixture all over the cubed steak on all four sides. Pat it down to press the seasoning into the steak.
- Take a skewer and layer a chunk of steak, then a bay leaf, in that order, until all of your meat is skewered with bay leaves between each piece of steak. (About 20 bay leaves)
- Brush about 1 teaspoon olive oil onto each skewer to prevent sticking when you grill them.
- Grill the skewers over High heat with the lid closed for 2 minutes.After 2 minutes is up, rotate the skewer to grill each side for 2 minutes. Watch closely, they cook fast!
- Once the skewers reach an internal temperature of 135°F (medium-rare) or your desired degree of doneness*, they are safe to remove from the grill. Serve, and enjoy!
Notes
- Keep a close eye on the skewers as they cook. They cook quickly. Rotate them to cook on each side for 2 minutes each side, and this will give you a perfect medium-rare.
- Serve with grilled potatoes and tomato cucumber salad for the perfect combination!
unicornsinthekitchen says
I was looking for a recipe like this, thank you for sharing!
Em Beitel says
Thank you so much! Please let us know what you think!
Jayne says
Love the favors in the recipes. Everyone enjoyed this meal.
Em Beitel says
That is awesome, Jayne! Thank you so much for your comment!
Krissy Allori says
I love kabobs. I'm so glad BBQ season is right around the corner. I'm going to save this recipe and make this for sure. Thanks!
Em Beitel says
Thank you, Krissy! Please let us know what you think when you make them! This is one of our favorites.
Hoorah To Health says
These look delicious! Silly question, but do you eat the bay leaves or do they just add some flavor to the beef? I know when I add them to my stews, I always pick them out. The temperature graph is also super helpful!
Em Beitel says
Thank you so much for your question and for the feedback - we are so happy to hear it! It's not silly at all. You don't eat the bay leaves - they're just for flavor.
Hoorah To Health says
That’s what I thought-Lol... can’t wait to try them out!
Mama Maggie's Kitchen says
This Portuguese Beef Skewers recipe looks SO deliciously good. I wish I could eat that right now!
Em Beitel says
Thank you so much, Maggie! They are SO delicious! We can't wait to make them again.