Portuguese Beef Skewers with Chimichurri Sauce

Servings 4


For The Beef Skewers

400 grams Beef Tenderloin

2 tablespoons olive oil

2 tablespoons Red Wine Vinegar

1 whole Onion, finely diced peel onion first

1 handful Fresh parsley

4 cloves Garlic cloves

1 teaspoon Salt

1 teaspoon Fresh ground black pepper

8 leaves Fresh Bay leaves

For The Chimichurri Sauce

1 whole Onion small, finely diced

3 whole Garlic cloves finely diced

3 tablespoons olive oil

2 tablespoons Red Wine Vinegar

1 pinch Salt

1 pinch Pepper

0.5 pinch Paprika

1 whole Red Chilli 1 fresh – deseeded and finely chopped

0.5 bunch Fresh parsley finely diced


Cut meat into 2-inch cubes. Combine oil, vinegar, parsley, garlic, salt, pepper and bay leaves. Add the

beef and toss thoroughly to coat. Marinate in the fridge for 4 to 6 hours. Remove the beef and bay

leaves from marinade and thread onto skewers. Grill on a high heat for 2-3 minuites. Baste the

Espetada’s with any remaining marinade during cooking.

Portuguese Chimichurri Sauce – Molho Cru

Mix all ingredients together, add salt and pepper to taste. Store in refrigerator for 2 hours or

overnight for the flavours to absorb. Serve with Espetadas.