Piri Piri Beef Kabob – Espetada de Bife
Tired of the same old barbeque? Try Beef Kabobs. They’re easy to prepare and take only minutes to cook.
The Piri Piri adds a “kick” to the savory – sweet onion, and red pepper.
You may substitute the beef with chicken, pork loin, or grilling vegetables for a variation.
Serve over Portuguese Rice.
Piri Piri Beef Kabob – Serves 4-6
2 lbs of sirloin or beef tenderloin (approximately 6-8 oz per person)
1 large onion
1 large red or green pepper
1 tsp salt
1 tsp pepper
2 cloves crushed garlic
1 tsp paprika
1 – 2 tsp Piri Piri or Tabasco Sauce
2 tbsp Olive oil
Butter or margarine
Soak the wooden skewers in water for 1/2 hour. Cut the steak into 2 inch cubes. Slice onions and peppers into 2×2 cubes. Place the steak and vegetables onto a large tray and season with the salt, pepper, garlic, 1 tbsp olive oil and piri piri sauce.
Make the kabob by skewering the steak and vegetable in alternate rotation. Cover and let marinate for 1-2 hours in refrigerator.
When ready to cook, take the kabobs out of the refrigerator and let them sit at room temperature for 10 – 15 minutes.
Brush with the remaining olive oil.