Keto Espetada (Portuguese Beef Skewers)

Ingredients

• about 680 g Beef sirloin
• 3 tbsp Olive oil
• 6 cloves Garlic
• 4 Bay leaves
• 2 tbsp Red wine vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 Bell peppers
• 1 Red onion
• 2 Zucchini

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Beef sirloin into 2.54 cm cubes. In a bowl, combine the 3 tbsp Olive oil, 6 cloves Garlic (minced), 4 Bay leaves, 2 tbsp Red wine vinegar, 1 tsp Salt, and 0.5 tsp Black pepper. Add the beef cubes to the bowl and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
2. 2Prepare the vegetables: Cut the 2 Bell peppers into 2.54 cm chunks. Cut the 1 Red onion into 2.54 cm wedges. Cut the 2 Zucchini into 1.27 cm thick rounds. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. 3Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). For charcoal grills, you want the coals to be mostly covered in gray ash.
4. 4Thread the marinated beef cubes onto the skewers, alternating with the prepared bell pepper chunks, red onion wedges, and zucchini rounds. Aim for about 4-5 pieces of beef per skewer.
5. 5Place the assembled skewers on the preheated grill. Grill for 10-12 minutes, turning the skewers every 2-3 minutes, until the beef reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 54.44-57.22°C (54-57°C). The vegetables should be tender and slightly charred.
6. 6Remove the skewers from the grill and let them rest on a clean plate for 5 minutes before serving. This allows the juices in the beef to redistribute, making it more tender.

Related Guides