Despite being made with only four ingredients — beef, bay leaves, garlic, and salt — the original espetadas from the Madeira archipelago are bursting with flavor. This recipe suggests using beef tenderloin, which is brushed with crushed garlic and bay leaves.

Unlike the traditional recipe, in this one, the meat is marinated in a combination of onion, garlic, olive oil, vinegar, bay leaves, salt, and pepper, then grilled. Marinating the meat makes it tender and packs it with flavor.

Made with cuttlefish, prawns, peppers, and cherry tomatoes, this espetada variety is a great alternative to classic beef recipes. The skewers are brushed with a mixture of crushed garlic, chopped parsley, olive oil, lemon juice, and chili pepper and seasoned with salt and pepper. They can be grilled or pan-fried.

The Alentejo region in south-central Portugal is well known for its local pig breed, porto preto, prized for its flavorful, black meat. The espetada in this recipe is prepared with black pork tenderloin, chouriço sausage, and chouriço black sausage, skewered on a rosemary branch.