Espetadas are traditional Portuguese meat skewers that are typically grilled with peppers and onions. The Helvetic Barbecue Salt ‘n Pepper Rub gives this dish a particularly delicious flavor. This recipe brings the taste of Portugal straight to your barbecue!

Ingredients:

• 600 g beef (e.g. rump steak), cut into bite-sized pieces
• 2 red peppers, cut into pieces
• 2 green peppers, cut into pieces
• 1 large red onion, cut into pieces
• 3 tbsp Helvetic Barbecue Salt ‘n Pepper Rub
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves of garlic, chopped
• Fresh parsley to garnish
• Wooden or metal skewers

Instruction:

1. Prepare the marinade: In a large bowl, mix the Helvetic Barbecue Salt ‘n Pepper Rub, olive oil, lemon juice and chopped garlic. Add the pieces of meat and mix well so that the meat is evenly coated with the marinade. Cover and leave to marinate in the fridge for at least 30 minutes (preferably overnight).
2. Prepare the vegetables: Cut the peppers and onions into even pieces so that they can be easily placed on the skewers.
3. Prepare the skewers: Thread the marinated beef onto the skewers, alternating with the pieces of bell pepper and onion. Make sure that the pieces are not pressed too close together so that they cook evenly.
4. Grill: Preheat the grill to medium-high heat (approx. 200-220°C). Place the espetadas on the grill and grill for approx. 10-12 minutes, turning regularly, until the meat has reached the desired degree of doneness. For medium-rare, the core temperature of the beef should be around 57°C.
5. Serve: Remove the espetadas from the grill and sprinkle with freshly chopped parsley. Serve immediately.

Serve the espetadas with fresh bread, a crisp salad and a glass of Portuguese Vinho Verde for an authentic experience.

E Guetä!