Espetada

What is Espetada?

Espetada is a dish where chunks of meat are threaded onto skewers and grilled over hot coals or wood chips. The most common meats are beef and pork, but chicken, turkey, monkfish, or squid can also be used. Sometimes, pieces of bell pepper, onion, or slices of chouriço (a Portuguese sausage) are added between the meat. In Madeira, beef is often skewered on bay laurel sticks, which add a subtle aroma. The finished espetada is served hot, sometimes still on the skewer, and can be presented hanging from a stand.

Where does Espetada come from?

Espetada comes from Portugal and is especially tied to Madeira, where it is a local specialty. The Madeiran version is said to have started in the Strait of Câmara de Lobos. The technique of cooking food on skewers is traditional in Portuguese cuisine, and the word 'espetada' refers both to the method and the dish. Over time, the dish spread to other regions and countries, including Brazil, where it is known as 'espetinho.'

How is Espetada made?

To make espetada, meat is cut into cubes and seasoned with salt, pepper, garlic, and bay leaf. The pieces are threaded onto skewers, sometimes alternating with vegetables or chouriço. In Madeira, bay laurel branches are used as skewers for extra flavor. The skewers are cooked over hot coals or wood chips until the meat is browned outside and cooked through. The dish is usually served hot, straight from the grill.

How and when is Espetada eaten?

Espetada is eaten as a main course, often at lunch or dinner. In Madeira, it is common to serve it with bolo do caco, a local bread, or with milho frito, which are fried pieces of set polenta. White rice, potatoes, and salad are also typical accompaniments. The juices from the meat are often soaked up with bread or polenta. Sometimes, espetada is served on a hanging skewer for a striking presentation at the table.

Kinds of Espetada

While beef and pork are most common, other meats like chicken, turkey, monkfish, and squid are also used for espetada. The Brazilian version, called espetinho, follows the same skewer-grilling method but may use different meats and seasonings. Some versions include vegetables or sausage between the meat pieces. The Madeiran style is distinct for its use of bay laurel skewers and specific local sides.

What Espetada means

Espetada is a well-known part of Portuguese and Madeiran food culture and is often enjoyed at gatherings and celebrations. Grilling espetada outdoors is a social activity, and the dish is featured at festivals and community events. Its presentation, sometimes hanging from a stand, adds to its festive feel. The dish reflects the importance of grilling and shared meals in Portuguese tradition.

Questions people ask about Espetada

Good reading and sources

• Espetada on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data