Carne Espeto- Skewered Beef Kebabs

Mention Carne Espeto to a Portuguesa and you'll elicit sighs and memories of their youth eating these tasty shish kabobs during crowded street festivals. The simple marinade produces a gentle-but-flavorful grilled bite. If you'd like, marinated and skewer onions, mushrooms, tomatoes, etc. at the same time, each on their own individual skewers.

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Course: BBQ, Lunch, Main Course, Street Food

Cuisine: Brazil, Portuguese

Prep Time: 15

Cook Time: 5

Dry marinate: 12

Total Time: 12 20

Servings:

Author: My Hungry Traveler

Equipment

Metal skewers or soaked wood skewers

Ingredients

3 lb Sirloin beef tips
1/4 cup Kosher or sea salt
⅓ cup Granulated garlic or garlic powder
¼ cup Black pepper
2 tbsp Red pepper flakes or Cayenne pepper

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Instructions

In a large plastic freezer bag, mix together salt, both peppers, and garlic. Cut beef into 1½-inch cubes. Add beef cube to the spices and massage to ensure all the cubes are covered. Seal bag and refrigerate overnight.
Thread meat cubes onto skewers leaving ½-inch between pieces. Lightly coat any vegetables you might want to grill with olive oil, salt & pepper. Thread each vegetable on its own skewer to allow for different cooking times.
Grill over hot coals, gas or a grill pan placed on a stovetop. Cook skewers on all 4 sides for 2 minutes per side. Check one to see if it is done to your liking. Remove to a serving platter, laying them on top rice or flat bread, if desired. Remove vegetables from fire as they are done cooking; tomatoes first and onions last. Add those to plate with meat.

Notes

Good grilling vegetables for grilling with these beef kabobs might be onions cut vertically into 8 wedges, cherry tomatoes, whole mushrooms, sliced zucchini and red bell pepper.
Good quality meat is important here.

Nutrition