Recipe of the Week: Espetada beef skewers

It's time to bring out the skewers. The summer grilling season is in full force.

But while standard kebabs populate backyard barbecues, I decided to cross the Atlantic Ocean for culinary inspiration.

Espetada is a popular Portuguese marinade and one that translates easily to the American palate. It's especially known in Portugal's resort island of Madeira and showcases the heavy Mediterranean influence on Portuguese cooking.

The marinade is a vinaigrette, mixing red wine vinegar with extra virgin olive oil. It's seasoned with easy-to-find ingredients: bay leaves, Italian parsley, garlic, salt, black pepper and onions.

The marinade has a balance of sweet and pickled flavors. Make sure the meat marinates for at least four hours; allowing it to marinate overnight is even better.

Historically, espetada was cooked on bay leaf branches. You can use wooden or bamboo skewers — but make sure to let them sit in water for at least a half-hour so the skewers don't burn.

This is a tasty and easy alternative to standard kebabs.

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espetada beef skewers

Yield: 4-6 servings

1 1/ 2 pounds beef tenderloin or boneless sirloin

1/ 4 cup extra virgin olive oil

1/ 4 cup red wine vinegar

1 onion, finely chopped

1/ 2 cup chopped fresh Italian parsley

4 garlic cloves, finely chopped

1 teaspoon salt

1 teaspoon fresh ground black pepper

12 bay leaves

one In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper and bay leaves.

two Cut beef into 2-inch cubes, cutting off excess fat. Add meat to marinade and refrigerate for at least four hours (24 hours is preferred).

three Preheat grill to high. Remove the bay leaves. Add beef to skewers. Cook on grill until meat is cooked to taste.

Source: Based on a Food.com submission

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About this series

The Recipe of the Week is a D'lish series that features foods from different cultures and offers home cooks an easy-to-follow, health-conscious recipe. If you end up making the Recipe of the Week, send your photos to jlaxen@stcloudtimes.com, on Twitter @jacoblaxen, or upload at www.facebook.com/sctimesdlish.