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Traditional Espetada

Traditional Espetada


This Portuguese favourite is often served with traditional Bolo de Cacau bread.

  • Yields: 4 |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
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1 head garlic, peeled and roasted   

6 bay leaves torn into pieces

½ C (125 ml) olive oil

2 Tbsp (30 ml) red wine   

2 Tbsp (30 ml) red wine vinegar

crushed black pepper

coarse salt

4 kg beef loin or rump, cut into 4 -5 cm cubes (fat trimmed)

6 – 8 full bay leaves

4 bay leaf branches or long steel skewers

Combine the roasted garlic, torn bay leaves, olive oil, red wine, vinegar, pepper and a little salt. Rub the meat cubes generously with this mixture and leave to marinate for at least 4 hours.

Skewer the meat cubes onto the branches or metal skewers; ensure enough space is left at the end of the skewer for handling. Rub the skewered meat with a little extra coarse salt before cooking.

Braai the skewers over a hot fire or grill; while cooking, brush the meat with marinade and rotate continuously. Cook meat to desired doneness.

Removed from the heat and allow to rest for a few minutes. Remove the meat from skewers and arrange on a serving platter. Serve with traditional Bolo de Cacau, or fresh Portuguese rolls.