Espetada | Portuguese Beef Skewers
Espetada, or Portuguese Beef Skewers, is a classic dish from Madeira island. The dish requires little preparation and does not need to be marinated but packs a hefty punch of flavor. Try this out at your next barbecue!
Ingredients
- 20 fresh bay leaves
- 2.5-3 lbs beef top sirloin
- coarse sea salt
Instructions
- Cube the meat into about 1.5" chunks.
- On a large metal skewer, or laurel branch, place the meat. Allow a little space between each piece of meat to allow all sides to get crisp. If you are using a metal skewer, place a fresh bay leaf between each piece of meat.
- Just before placing the meat over a hot open fire, coat with the coarse salt on all sides, pressing the salt into the meat if needed. After salting the meat it needs to be placed over the barbecue within 5 minutes.
- The meat should take between 8-15 minutes to cook. Turn the meat once or twice to ensure it is cooking evenly. Once the meat is done, hit the skewer on the barbecue frame, or against the other skewers, to knock of some of the rock salt.
- Traditionally served with Bolo do Caco
Video
Notes
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For the most authentic espetada on Madeira Island, these three restaurants are consistently recommended by locals, food writers, and travelers alike for their traditional preparation, quality of meat, and loyal following:
1.
Santo António is widely regarded as the top destination for espetada on Madeira. Established in 1966 and still family-run, it’s famous for serving espetada de carne (beef skewers) grilled over wood and, traditionally, on bay laurel sticks. The restaurant’s rustic atmosphere, attentive service, and classic accompaniments like milho frito (fried cornmeal) and bolo do caco make it a must-visit for those seeking the real Madeiran experience. Locals and visitors consistently praise its authenticity and the quality of its espetada.2.
O Polar is a beloved institution in Câmara de Lobos, renowned for its masterfully prepared espetada. The restaurant is simple and unpretentious, focusing on delivering perfectly grilled beef skewers with just the right amount of garlic, salt, and bay leaf aroma. O Polar is frequently recommended by locals for its relaxed atmosphere, affordable prices, and consistently excellent espetada. It’s a favorite for both families and groups of friends looking for a classic Madeiran meal.3.
As Vides holds a special place in Madeira’s culinary history as the first restaurant to commercialize espetada on the island. It remains a favorite among locals for its genuine, old-school approach—using high-quality beef, traditional seasoning, and classic laurel skewers. As Vides is less touristy than some other spots, offering an experience that feels authentically Madeiran, surrounded by locals enjoying their favorite dish. ====== The Origins of Espetada Espetada’s story begins in the lush, laurel-filled hills of Madeira, particularly in the parish of Estreito de Câmara de Lobos. Early Madeirans, making use of the island’s abundant bay laurel trees, began skewering chunks of beef on laurel branches. This wasn’t just practical—the aromatic wood infuses the meat with a subtle, woodsy flavor that’s become the hallmark of authentic espetada. Originally, espetada was a dish for special occasions. Beef was expensive and reserved for festivals, religious pilgrimages, and village celebrations. These communal gatherings were often the only times ordinary people could indulge in such a luxury. The ritual of grilling espetada over open fires, surrounded by family, friends, and neighbors, became synonymous with festivity and togetherness. From Village Feasts to Island Icon The mid-20th century marked a turning point for espetada. In the 1950s, Francisco da Silva Freitas opened the first restaurant dedicated to espetada in Estreito de Câmara de Lobos. The establishment, affectionately known as “As Vides,” quickly became a local institution and inspired a wave of espetada restaurants across the island. What was once reserved for festivals became a cherished part of daily life, enjoyed in homes, restaurants, and at every kind of celebration. Today, espetada is a staple at Madeiran gatherings, from family barbecues to grand religious festivals. It’s often served with bolo do caco (a garlicky flatbread) and milho frito (crispy fried cornmeal), both perfect for soaking up the savory juices of the beef. Why Is Espetada So Popular?- Flavor: The combination of tender beef, garlic, coarse salt, and the unique aroma of laurel wood creates a taste that’s unmistakably Madeiran.
- Tradition: Espetada is woven into the fabric of island life. It’s the centerpiece of celebrations, a symbol of hospitality, and a source of local pride.
- Community: The act of gathering around a fire, grilling espetada, and sharing stories is central to Madeiran culture. It’s about more than food—it’s about connection.