Tuga Pops − Tuesday, July 11, 2017, 9 Years ago in Pork Recipes

4 out of 5 with 8 ratings

Portuguese Grilled Chouriço Skewers (Espetadas) Recipe

Name: Portuguese Grilled Chouriço Skewers (Espetadas) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 Servings
Cuisine: Portuguese
Ingredients: 1 steak (225g / 0.5 lb), cut into large chunks; 1 pork steak (225g / 0.5 lb), cut into large chunks; 1 or 2 smoked Portuguese chouriço sausages (250g / 0.55 lb), sliced into 2cm (0.75 inch) rounds; 1 large onion, cut into eighths; 1/2 red bell pepper, chopped into large chunks; 1/2 yellow or green bell pepper, chopped into large chunks; 1 jar (200ml / 7 oz) piri piri sauce; 1 jar (400ml / 14 oz) good quality mayonnaise; 1 squirt (15ml / 1 tbsp) ketchup; 1 squirt (15ml / 1 tbsp) fresh lemon juice; 1 pinch cayenne pepper; 1 garlic clove, crushed

Master this authentic espetadas recipe for juicy Portuguese beef skewers layered with smoky chouriço. Perfect your summer grilling with these savory bites.

35 min 2 servings Easy Prep time 20 min Cooking Time 15 min

Pork Recipes

4 reviews

38.3k views

You will love this Portuguese Grilled Chouriço Skewers (Espetadas) Recipe

Fire up the grill for the ultimate espetadas recipe that transforms simple ingredients into an extraordinary feast. These authentic Portuguese beef skewers deliver an incredible char and rich flavor. Master the art of traditional Madeira bay leaf skewers right in your backyard. Elevate your next cookout by grilling chouriço over wood embers alongside tender marinated meats for a stunning meal.

Ingredients

1 steak (225g / 0.5 lb), cut into large chunks1 pork steak (225g / 0.5 lb), cut into large chunks1 or 2 smoked Portuguese chouriço sausages (250g / 0.55 lb), sliced into 2cm (0.75 inch) rounds1 large onion, cut into eighths1/2 red bell pepper, chopped into large chunks1/2 yellow or green bell pepper, chopped into large chunks1 jar (200ml / 7 oz) piri piri sauce1 jar (400ml / 14 oz) good quality mayonnaise1 squirt (15ml / 1 tbsp) ketchup1 squirt (15ml / 1 tbsp) fresh lemon juice1 pinch cayenne pepper1 garlic clove, crushed

Equipment:

4 heavy-duty metal skewers (2 per person)Outdoor grill or cast-iron grill panSharp chef knifeCutting board3 small mixing bowls6 small sauce ramekinsTongs for turningCling film

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cut the steak and pork into uniform, large chunks. Slice the chouriço sausage into thick 2cm rounds. Cut the onion halves into quarters to make eighths, and chop the bell peppers into large, sturdy chunks.
Take your metal skewers and evenly thread on the beef, pork, chouriço, onion, and peppers. Distribute the ingredients evenly, alternating each item to allow the rich, paprika-spiced fat from the sausage to baste the meats as it cooks. Set the assembled skewers aside in a long dish, cover tightly, and chill in the fridge until you are ready to fire up the grill.
Prepare your trio of dipping sauces to elevate the meal. Arrange six small sauce dishes, allocating three per person. Pour the ready-made fiery piri piri sauce straight into two of the dishes. In a small mixing bowl, combine a generous portion of mayonnaise with a quick squirt each of ketchup and lemon juice, adding a pinch of cayenne pepper for a subtle kick; mix until completely smooth and transfer into two more dishes. In another clean bowl, blend more mayonnaise with one small crushed garlic clove until beautifully aromatic, then portion it into the final two dishes. Cover all six dipping sauces with cling film and keep them cold in the fridge.
When ready to eat, crank your grill up to a high, searing heat. Place the loaded meat skewers directly onto the hot grill rack. Grill the skewers, turning them often, until the meats are perfectly cooked through and the peppers and onions show a gorgeous, smoky char. Ensure the pork chunks are completely cooked through to your liking while letting the beef retain its juicy tenderness.
Serve two piping hot skewers per plate alongside the trio of custom dipping sauces. This feast pairs exceptionally well with crispy golden fries and a vibrant, simple salad of grated carrot, sliced tomato, and slivered onion drizzled with fresh lemon juice and a good splash of extra virgin olive oil.

Recipe Tips

•

For the best flavor infusion, marinate the steak and pork chunks in the piri piri sauce for at least 2 hours or overnight in the refrigerator before skewering. This enhances the taste and tenderness of the meat.

•

When assembling your skewers, alternate the meats with the vegetables, beginning and ending with a piece of onion for better stability. This prevents the meat from spinning on the skewer while cooking and ensures even cooking of the ingredients.

•

Avoid overcooking the chouriço by adding it to the skewers towards the end of the cooking time. Since it's already smoked and cooked, it only needs to be heated through to release its flavors without drying it out.

Adapted from a Recipe by: allrecipes.co.uk

Nutritional Facts (Per Serving)

Calories

780 kcal

Fat

54 g

Carbs

18 g

Protein

52 g

Frequently Asked Questions

Can I substitute the chouriço sausage with another type of sausage?

Yes, you can substitute chouriço with other smoked sausages such as kielbasa or Spanish chorizo for a similar flavor profile. Just ensure they have a good amount of seasoning and fat to help baste the meats while grilling.

How should I store leftover skewers and sauces?

Leftover skewers should be stored in an airtight container in the refrigerator for up to 3 days. For the dipping sauces, keep them in sealed containers; the mayonnaise-based sauces can last for about 3-4 days, while the piri piri sauce can typically last up to a week.

What should I do if the meat is cooking too quickly on the grill?

If the meat is cooking too fast and threatening to burn, move the skewers to a cooler part of the grill or lower the grill's heat. You can also wrap them in aluminum foil to slow the cooking process while ensuring they remain juicy.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine complements the smoky flavors of the chouriço while balancing the heat from the piri piri sauce.

General: Sauvignon Blanc - The crisp acidity and citrus notes of Sauvignon Blanc enhance the freshness of the peppers and cut through the richness of the mayonnaise.

Beer

Portuguese: Super Bock - This pale lager offers a clean, crisp taste that pairs well with the savory and spicy elements of the skewers.

General: Pale Ale - The hoppy bitterness of a pale ale complements the smoky and spicy flavors of the dish, making it a great match.

Other Beverages

Espresso: A rich, bold espresso can provide a delightful contrast to the savory skewers, enhancing the overall dining experience.

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Reviews (4) Add a review

Lorraine Franco

How do you make marinated fries?

4 Years ago, Thursday, October 20, 2022

Tuga Pops

I will post a recipe for marinated fries soon Lorraine, but these are very good as well: Sauteed Potatoes Recipe.