Madeira Beef and Bay Leaf Kebabs (Espetada)
- Ready In:
- 42mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs beef tenderloin or 1 1/2 lbs boneless sirloin
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 onion, finely chopped
- 1⁄2 cup chopped fresh Italian parsley
- 4 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 12 bay leaves
- Portuguese bread, for serving (or other crusty country-style bread)
directions
- Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
- In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
- Add in the beef and toss thoroughly to coat.
- Cover and let marinate in the refrigerator for 4-6 hours.
- Preheat grill to high.
- Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
- When ready to cook, oil the grill grate.
- Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
- Baste the espetadas with any excess marinade, but not during the last 3 minutes.
- Serve the espetadas on or off the skewers on slices or chunks or Portuguese bread for soaking up the juices.
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Reviews
-
Can't believe no one has reviewed this yet -- sooo many people are missing out on this one! I use to eat this at Casa Madeira on Jersey Channels Islands, UK and it is incredibly delicious. The only thing they did different was put a pat of butter on top after they hung it so the butter melted down the beef tenderloin (or fillet as they call it over there). This is a truly delicious dish that I would certainly serve to guests. They served this with milho frito which was also delicious.