Authentic Espetada Recipe Madeira, Portugal

A perfect example how a mouthwatering dish can be made with the simplest ingredients, the Portuguese espetada is most commonly associated with the version from the Madeira archipelago, where it is hailed as a local delicacy. Soft cuts of beef — such as tenderloin, sirloin, or short loin — are cut into uniform cubes, seasoned with crushed garlic and bay (laurel) leaves, and skewered on bay wood. A traditional method dictates grilling espetada over grape wood embers, although other types of non-resinous wood may be used. Over the years, the original espetada evolved into other varieties with pork, various sausages, seafood, and vegetables, although beef espetada is still regarded as the most popular one. Nowadays, espetada is prepared in numerous Portuguese restaurants, at parties and picnics. In Madeira, they serve it with local flatbread bolo de caco and grilled cornmeal milho frito.