Piri Piri Beef Kabob – Espetada de Bife

Beef kabob 

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.

Preheat the grill to medium-high heat. Cook kabobs 2 to 3 minutes per side. Approximate 8-10 minutes total. *Do not over cook.
Remove from the heat onto a warm tray. Brush with butter, and cover with aluminum foil. Let rest for 2 to 3 minutes prior to serving.

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