Espetada, Madeiran beef skewers

Espetada starts with the meat: cut the beef tenderloin into large pieces about 5x5 cm. Peel and finely chop the garlic or press it.

In a bowl, combine the garlic, olive oil, lemon juice and crushed bay leaves. Add the meat pieces, mix thoroughly, season with salt and pepper.

Cover the bowl with cling film and marinate in the fridge for at least 1 hour, preferably overnight. The longer the meat marinates, the more aromatic the meat becomes.

Thread the marinated meat onto wooden or metal skewers, alternating meat pieces with bay leaves. Preheat the grill to high heat.

Grill the skewers for 12 to 15 minutes, turning every 3 minutes so the meat browns evenly on all sides. The internal temperature should reach 60 to 65°C for medium doneness.

Allow the beef skewers to rest for 3 minutes. Traditionally, espetada is served with fresh bread or potatoes alongside a green salad.