Food & Wine Pairings

Espetadas (Meat on a Stick)
Featuring Selection Limited Edition Portuguese Douro Tinto



2 tsp kosher salt or to taste

4 cloves garlic, coarsely chopped (or garlic puree equivalent)

3 fresh Bay leaves, plus extra for skewers

½ tsp black pepper

1 tbsp red wine vinegar

2 tbsp olive oil

2 pounds of beef tenderloin cut into 2 inch cubes

Onion wedges – optional

Red Pepper wedges – optional

Wooden skewers – soaked in water


1.    Marinade:  Using a mortar and pestle, combine salt and garlic cloves, mashing to a paste.  If using garlic puree, mix garlic puree with salt.  Then mix in 3 Bay leaves, black pepper, red wine vinegar and olive oil.

2.    Place cubed beef in glass bowl and pour marinade over-top.  Coat thoroughly.  Let stand 2 to 4 hours (refrigerated).

3.    Push meat onto wooden skewers, alternating with Bay leaves, and onion and red pepper wedges if using.  Grill over medium heat for 5 minutes for medium rare or to desired doneness.

Serve Espetadas with Portuguese Duoro Tinto.


(Photo Credit: Saúde&Lar)


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