Portuguese Espetada with Spicy Rice
28 January 2026

Portuguese Espetada with Spicy Rice

Transport your taste buds to the Mediterranean with succulent Portuguese espetada skewers bursting with garlic, lemon and aromatic spices, paired perfectly with fragrant spicy rice. Our Portuguese Espetada Spice Grinder brings authentic flavour to tender marinated beef or chicken, whilst fluffy rice infused with bold spices creates the ultimate accompaniment. This show-stopping dish delivers restaurant-quality results at home, combining juicy grilled meat with vibrant, flavourful rice that'll have everyone asking for seconds. Perfect for entertaining or elevating your weeknight dinners with a taste of Portugal.

Espetada is one of those dishes that makes a statement even before you taste it. Thick cubes of marinated beef threaded onto long skewers, basted in garlic-wine butter, dripping with flavour, and grilled until beautifully charred.

It's a dish born on the island of Madeira, but South Africans have made it their own - especially around the braai. The sight of those long skewers hanging over the fire, dripping with garlic and bay leaves, is the kind of thing that sends everyone closer to the grill.

Paired with Portuguese inspired spicy rice - smoky, colourful and full of character - this becomes a full meal bursting with flavour and soul.

Portuguese Espetada Cooking instructions

Ingredients:

For the Espetada Skewered Beef or (meat of choice)

  • 1-1.2 kg rump or sirloin, cut into large cubes about 2 inches thick
  • 4-5 bay large bay leaves, torn into pieces
  • 4-5 long metal skewers (or wooden skewers soaked in water)

For the Marinade

  • 1/4 cup olive oil
  • 4 garlic cloves, crushed
  • 1/2 cup red wine
  • 1 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 1/2 tsp Food Infusions Himalayan salt and Zanzibar peppercorns

For basting

  • 3 tbsp butter, melted
  • 1 tbsp lemon juice
  • 1 tbsp marinade (kept aside for before the meat is added)
  • 4 garlic cloves, crushed

For the spicy rice

  • 2 cups uncooked long grain or basmati rice
  • 1 medium onion, finely chopped
  • 1 red pepper, diced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika spice or paste
  • 1 tsp Food Infusions Portuguese Espetada spice, or peri-peri powder or chilli flakes
  • 1 tsp turmeric (to give the rice a golden colour)
  • 2 garlic cloves, finely chopped
  • 3 cups chicken stock
  • 2 tbsp olive oil
  • Salt to taste
  • Optional: peas, corn, or chopped coriander to add extra flavour

Method:

Prepare the meat

  1. Season the meat cubes generously with salt and pepper.
  2. Mix the marinade ingredients together.
  3. Reserve 1 tbsp marinade for basting.
  4. Add the meat and bay leaves.
  5. Marinate the meat for at least 1 hour, ideally for 4 hours or overnight.

Make the Espetada

  • Prepare hot coals - skinny chops love high heat.
  • Place the chops on the grill.
  • Braai the chops 2-3 minutes per side, turning often.

Make the Spicy Rice

Saute

  1. Heat olive oil in a pot.
  2. Fry the onions, peppers and garlic till soft.
  3. Add tomato paste, paprika, peri-peri, and turmeric - fry for 1 minute.

Cook

  1. Add rice and stir well to coat it in the spices.
  2. Pour in the stock.
  3. Season with salt and pepper to taste.
  4. Cover and simmer on low for 12-15 minutes until fluffy.

Serving notes:

Serve Espetada with

  • Spicy rice
  • Lemon wedges
  • Garlic butter
  • A green salad
  • Grilled Portuguese rolls

For an authentic touch, hang the skewers over a sizzle plate or stand upright for a dramatic presentation.

Cook's tips:

  • Rump gives the best flavour-to-tenderness balance.
  • Don't skip the bay leaves - they're iconic to Espetada.
  • Red wine tenderises the meat and deepens the flavour.
  • Always baste at the end for shine and moisture.
  • Let the meat rest 5 minutes before serving.