Portuguese‑Style Beef Skewers Recipe is a vibrant, easy-to-make grilled dish that brings the bold flavors of Portugal right into your backyard. Start cooking this Portuguese‑Style Beef Skewers Recipe when you’re craving something savory, slightly sweet, and beautifully charred. In just about 45 minutes (plus grill prep), you’ll be rewarded with tender beef cubes threaded alongside crusted tomatoes and slathered in a buttery Madeira-style reduction. Perfect for homes, patios, or casual gatherings, this recipe serves 4 to 6 and packs simplicity with maximum flavor. Let’s fire up the grill and make something memorable!
Why You’ll Love This Portuguese‑Style Beef Skewers Recipe
You’ll fall in love with this Portuguese‑Style Beef Skewers Recipe because it combines straightforward preparation with a gourmet twist. Dried bay leaves lend a fragrant, spiced crust to the tender sirloin or flat iron cubes, while the non-alcoholic substitute brings a rich, gently sweet depth to the reduction that binds the dish. The cherry tomatoes bursting alongside each skewer bring moisture and brightness. Fast to assemble, quick to grill, and full of character—this dish feels elevated without the fuss. Each savory bite comes laced with buttery richness and charry smokiness that’s deeply satisfying.
Ingredients
- 10 dried bay leaves, crumbled into a powder
- Kosher salt and ground black pepper
- 6 medium garlic cloves (grated finely to yield about 1½ tablespoons)
- 1 tablespoon extra‑virgin olive oil, plus 2 teaspoons divided
- 2 lb beef sirloin tips or flat iron steak, cut into 1½‑inch cubes
- 12 cherry tomatoes
- ¼ cup white grape juice + 1 tablespoon balsamic vinegar + ¼ cup beef broth (non-alcoholic Madeira substitute)
- 2 tablespoons salted butter, chilled and cut into two pieces
Step-by-Step: How to Make Portuguese‑Style Beef Skewers Recipe
- Grind spices: Pulverize the bay leaves with 1½ teaspoons of salt and 1 teaspoon pepper in a spice grinder until a fine powder forms. Transfer to a small bowl.
- Marinate the beef: In a medium bowl, mix 2 teaspoons of the bay‑salt blend, 1 tablespoon garlic, and 1 tablespoon of olive oil. Mash together and rub thoroughly into the beef cubes until evenly coated.
- Thread the skewers: Assemble the skewers by alternating beef cubes and cherry tomatoes onto four long metal skewers (10–12 inches), and set them aside.
- Make the base infusion: In a small saucepan over medium heat, warm remaining 2 teaspoons oil and the rest of the bay‑salt mix for about 3 minutes, stirring until fragrant. Add the remaining 1½ teaspoons garlic and cook briefly (about 10 seconds) until sizzling.
- Reduce the sauce base: Pour in the non-alcoholic wine substitute (grape juice + balsamic vinegar + broth), bring to a simmer, and lower heat to reduce until only about 2 tablespoons of liquid remain. Cover and remove from heat.
- Prep the grill:
- Charcoal grill: Light a full chimney of coals; when lightly ashed, spread them on one side of the bed. Open the vents. Heat grill (covered) 5–10 minutes, then clean and oil the grate.
- Gas grill: Turn all burners to high, heat (covered) 15 minutes, clean and oil the grate.
- Grill the skewers: Place skewers on the hot side. Grill uncovered 10–14 minutes total, turning once halfway through; aim for a 125°F internal temperature for medium‑rare, with light char on all sides.
- Rest the meat: Move skewers to a platter, tent loosely with foil and rest while you finish the sauce.
- Finish the sauce: Warm the reduction over medium heat just until it begins to steam. Take it off the heat and whisk in the chilled butter until the sauce becomes smooth and glossy.
- Serve: Slide beef off the skewers, drizzle with the sauce, and enjoy!
Helpful Tips
- Uniform cubes: Cut your beef into consistent 1½-inch pieces so they cook evenly.
- Bay powder: Don’t skip grinding the bay leaves—they impart a subtle, herbaceous aroma that’s unique.
- Don’t overcook: Pull skewers at medium-rare if you prefer juicy, tender meat—carryover cooking during rest will bring it to perfect doneness.
- Flavor layering: Rubbing marinate into the beef ensures the spice mixture penetrates deeply.
- Butter temperature: Use chilled butter for the sauce to help it emulsify into a silky glaze rather than breaking.
- Grill cleanliness: Always clean and oil your grate before cooking to prevent sticking and to achieve clean sear marks.
Substitutions And Variations
- Wine alternatives: The white grape juice + balsamic vinegar + broth blend gives sweetness, acidity, and richness without alcohol.
- Cut swaps: Instead of steak, you could use trimmed flank steak, hanger steak, or even pork cubes (adjust cooking time slightly).
- Vegetarian twist: Substitute beef with oyster mushrooms or firm tofu, and thread with cherry tomatoes or bell peppers.
- Spice profile: Try adding a pinch of smoked paprika for smoky warmth, or red pepper flakes for some heat.
- Marinade boost: Stir in a splash of lemon juice or vinegar to the marinade for tangy brightness.
Storage Instructions
- Short‑term: Store any leftover beef and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked beef cubes (without sauce) in a sealed freezer bag for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheat: Warm gently in a skillet over low heat or re-grill briefly. Reheat the sauce separately: stir it gently over low heat until emulsified again before drizzling.
Nutritional Information
Here’s a rough per‑serving (serves 6) estimate:
- Calories: ~330kcal
- Protein: ~30g
- Fat: ~20g (from beef and butter)
- Carbohydrates: ~5–7g (from tomatoes and grape juice)
- Sodium: ~550mg (depending on salt usage)
Note: these values may vary depending on specific cuts of beef, exact amounts of juice or butter, and your portion size.
Serving Suggestions
- Sides: Serve alongside rustic bread, grilled vegetables, or a crisp green salad. Authentic options include Portuguese-style rice (arroz) or fried potatoes.
- Sauce pairing: The Madeira-style butter sauce doubles as a delightful drizzle on roasted potatoes or steamed greens.
- Wine pairing: For a non-alcoholic option, try sparkling water with a twist of lime or a chilled grape spritzer.
- Garnish: Sprinkle chopped parsley or freshly cracked black pepper just before serving for added freshness.
Frequently Asked Questions About Portuguese‑Style Beef Skewers Recipe
Q: Can I prepare this recipe ahead of time?
A: Yes! You can marinate the beef tightly wrapped and stored in the fridge for up to 4 hours ahead, or thread the skewers in advance and keep chilled (covered) until ready to grill. If marinating longer impacts the texture, rinse lightly and pat dry before threading.
Q: What if I don’t have metal skewers?
A: Wooden skewers work fine, but be sure to soak them in water for at least 30 minutes before threading to prevent burning.
Q: How rare should I cook the beef?
A: Medium‑rare (125°F internal temp) is ideal for juicy tenderness. If you prefer medium, cook to around 130‑135°F before resting.
Q: Can I use a stovetop grill pan instead of an outdoor grill?
A: Absolutely. Preheat the pan until very hot, then sear the skewers similarly until nicely charred on all sides.
Q: Is Madeira wine essential?
A: Not at all. Our non-alcoholic blend of white grape juice, balsamic vinegar, and beef broth replicates its depth beautifully.
Q: Can I omit the butter in the sauce?
A: You can reduce without butter, but it will be more syrupy and less rich. The butter helps emulsify and gives a velvety mouthfeel.
Q: Are cherry tomatoes necessary?
A: Tomatoes add freshness and splash when grilled. You can substitute with small bell pepper pieces or zucchini chunks if desired.
Conclusion
Thank you so much for trying this Portuguese‑Style Beef Skewers Recipe! I truly enjoy how quickly it comes together and the depth of flavor packed into every bite. That warm Madeira-style butter sauce and the herb-scented beef are a personal favorite. It’s approachable, full of character, and perfect for both weeknight dinners and casual gatherings. I hope preparing it brings as much joy to your kitchen as it does to mine. Happy grilling and bon appétit! I’m grateful you’re part of this food-loving community—here’s to flavorful meals and great company.
Discover new favorites—follow us on Pinterest for daily recipe ideas!
Print
Homemade Portuguese-Style Beef Skewers Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Portuguese-Style Beef Skewers Recipe is fast, flavorful, and perfect for grilling. Try this easy weeknight favorite tonight!
Ingredients
10 dried bay leaves, crumbled
Kosher salt and ground black pepper
6 garlic cloves, finely grated (1½ tbsp)
1 tbsp olive oil, plus 2 tsp divided
2 lb sirloin tips or flat iron steak, in 1½-inch cubes
12 cherry tomatoes
¼ cup white grape juice + 1 tbsp balsamic vinegar + ¼ cup beef broth
2 tbsp salted butter, chilled
Instructions
- Grind spices: Pulverize the bay leaves with 1½ teaspoons of salt and 1 teaspoon pepper in a spice grinder until a fine powder forms. Transfer to a small bowl.
- Marinate the beef: In a medium bowl, mix 2 teaspoons of the bay‑salt blend, 1 tablespoon garlic, and 1 tablespoon of olive oil. Mash together and rub thoroughly into the beef cubes until evenly coated.
- Thread the skewers: Assemble the skewers by alternating beef cubes and cherry tomatoes onto four long metal skewers (10–12 inches), and set them aside.
- Make the base infusion: In a small saucepan over medium heat, warm remaining 2 teaspoons oil and the rest of the bay‑salt mix for about 3 minutes, stirring until fragrant. Add the remaining 1½ teaspoons garlic and cook briefly (about 10 seconds) until sizzling.
- Reduce the sauce base: Pour in the non-alcoholic wine substitute (grape juice + balsamic vinegar + broth), bring to a simmer, and lower heat to reduce until only about 2 tablespoons of liquid remain. Cover and remove from heat.
- Prep the grill:
- Charcoal grill: Light a full chimney of coals; when lightly ashed, spread them on one side of the bed. Open the vents. Heat grill (covered) 5–10 minutes, then clean and oil the grate.
- Gas grill: Turn all burners to high, heat (covered) 15 minutes, clean and oil the grate.
- Grill the skewers: Place skewers on the hot side. Grill uncovered 10–14 minutes total, turning once halfway through; aim for a 125°F internal temperature for medium‑rare, with light char on all sides.
- Rest the meat: Move skewers to a platter, tent loosely with foil and rest while you finish the sauce.
- Finish the sauce: Warm the reduction over medium heat just until it begins to steam. Take it off the heat and whisk in the chilled butter until the sauce becomes smooth and glossy.
- Serve: Slide beef off the skewers, drizzle with the sauce, and enjoy!
Notes
For best results, keep beef cubes uniform in size.
Madeira-style sauce can be repurposed for veggies.
Use a grill pan indoors if needed.
- Prep Time: 20 minutes + 5 minutes (grill prep)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 skewer
- Calories: 330
- Carbohydrates: 6g
- Protein: 30g