Portuguese Garlic Beef Skewers

Ingredients

• ¾ cup dry white wine
• 8 cloves garlic cloves, peeled
• 6 leaves fresh bay leaves
• 1.5 teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 2 pounds beef chuck or sirloin, cut into 1.5-inch cubes
• 8 leaves fresh bay leaves
• ½ teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh parsley, finely chopped
• 1 loaf crusty Portuguese bread or cornbread
• 2 wedges lemon wedges

Instructions

1. 1

   Peel 8 garlic cloves and crush them with the flat side of a chef's knife to release their oils and break them into rough pieces. In a large bowl, combine the crushed garlic, 0.75 cup of dry white wine, 6 fresh bay leaves, 1.5 teaspoons of sea salt, 0.5 teaspoon of freshly ground black pepper, and 0.25 cup of extra-virgin olive oil. Stir well to combine — you're building a fragrant base that will infuse the beef.

2. 2

   Cut 2 pounds of beef chuck or sirloin into uniform 1.5-inch cubes — consistency matters because uneven pieces will cook at different rates. Remove any excess fat, but don't trim too aggressively — a little marbling will keep the meat moist on the grill.

3. 3

   Add all the beef cubes to the marinade bowl and stir with a wooden spoon until every piece is coated with the garlic, wine, and oil mixture. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably 8 hours or overnight. The longer you marinate, the deeper the flavors will penetrate — the wine is gently tenderizing the meat while the garlic and bay leaves infuse it.

4. 4

   About 30 minutes before grilling, remove the beef from the refrigerator so it comes to room temperature — cold meat won't sear properly. If you're using wooden skewers, soak 4 long skewers in water for 20 minutes to prevent them from charring. Pat the beef cubes dry with paper towels, reserving the marinade.

5. 5

   Thread the beef cubes onto the skewers, alternating with fresh bay leaves — use about 6 to 8 cubes of beef per skewer and 2 bay leaves. The bay leaves protect the edges from excessive charring and add another layer of flavor.

6. 6

   Set a grill (charcoal, gas, or cast iron grill pan over medium-high heat) to high heat. Let it preheat for 3-5 minutes until you can barely hold your hand 3 inches above the grate for 2 seconds. Lightly brush the grill grates with oil to prevent sticking.

7. 7

   Place the skewers directly on the hot grill and sear for 3-4 minutes without moving them — resist the urge to fidget. You want a dark, crusty caramelized exterior. Turn the skewers a quarter turn and cook for another 2-3 minutes, then turn again and repeat once more, for a total cooking time of 10-12 minutes. The beef should be charred on all sides and register 130-135°F on an instant-read thermometer inserted into the thickest cube for medium-rare.

8. 8

   Transfer the skewers to a warm serving platter and let them rest for 3-4 minutes — the internal temperature will climb a few more degrees. Drizzle lightly with 2 tablespoons of reserved marinade (strain out the solids first to avoid crunchy bay leaf pieces). Scatter 0.25 cup of fresh, finely chopped parsley over the top.

9. 9

   Serve the espetada immediately with thick slices of crusty Portuguese bread or cornbread and lemon wedges. The bread is essential for soaking up the smoky, garlicky juices. Pour any remaining warm marinade into a small bowl as a dipping sauce.

Tools you’ll need

• large mixing bowl
• wooden spoon
• chef's knife
• cutting board
• paper towels
• instant-read thermometer
• 4 long wooden or metal skewers
• grill (charcoal, gas, or grill pan)
• serving platter
• small bowl for sauce

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min