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Authentic Espetada Recipe
Madeira, Portugal
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
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.
Pair with
Serve With
Cooking tips
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meat
Traditionally, espetada is made with beef, preferably with tender cuts such as tenderloin, sirloin, or short loin. It is essential to choose pieces that are marbled with fat, preferably with a thin layer of fat on the outside as well, whose purpose is to melt during grilling and make the meat even juicier. According to some sources, the key to a perfect espetada is in letting the meat age for 4 to ... Read more -
embers
Since Madeira islands have a rich history of winemaking, espetada was traditionally grilled over grape wood embers. If the grape wood is unavailable, choose non-resinous wood such as birch, elm, black walnut, maple, oak, or other hardwood varieties. -
skewers
To make real Madeiran espetada, use skewers made out of laurel (bay) wood, and reserve the leaves for seasoning. Alternatively, you can use metal skewers, but keep in mind that the taste will not be as rich as it would be with laurel wood skewers. -
seasonings
Usually, espetadas are seasoned with garlic and bay leaves crushed in a mortar and sprinkled over the meat. Coarse sea salt is added to the meat right before grilling. -
grilling
The key to a perfectly cooked espetada is to grill the meat about 10 cm (4 inches) from the hot embers. This way, the meat will not burn, but will still get properly cooked. Make sure you turn the meat regularly so it browns evenly. -
serving
In restaurants, espetada is often served hanged vertically, with a slice of bread underneath which is supposed to collect the juices dripping from the meat. When it comes to side dishes, espetada is paired with a local flatbread from Madeira bolo de caco, some garlic butter, various salads or milho frito — grilled cornmeal cubes.
Recipe variations
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Seafood and Vegetable Espetada
Ready in 25minMade 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.
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Black Pork Espetadas With Chouriço and Blood Sausage
Ready in 30minThe 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.
Marinated Espetada
PREP 10min
COOK 10min
READY IN 20min
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.
Ingredients
Marinated Espetada
1.5 lb (700g) beef tenderloin or sirloin
4 cloves garlic
8 bay (laurel) leaves
1 onion
1 tbsp red wine vinegar
3 tbsp olive oil
coarse sea salt, to taste
pepper, to taste
Preparation
1
Marinated Espetada
Step 1/6
Cut the meat into cubes and chop the onion and garlic finely.
Step 2/6
Prepare the marinade by combining onion, garlic, olive oil, vinegar, bay leaves, salt, and pepper in a large bowl.
Step 3/6
Marinate the meat for 4-6 hours.
Step 4/6
Skewer the meat on wooden sticks, placing a bay leaf between cubes.
Step 5/6
Grill the espetadas over ember until they develop a smoky flavor and become browned on the outside.
Step 6/6
Serve hot with papo secos – Portuguese bread buns.
Other Variations
-
Seafood and Vegetable Espetada
Ready in 25minMade 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.
-
Black Pork Espetadas With Chouriço and Blood Sausage
Ready in 30minThe 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.
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