Sunday, 29 April 2012


The boy asked for 'skewered meat' the other day... and (as usual) I delivered.

To be honest it has been a while since we have had "espetadas" (that's what they're called in Portugal, where we were born) and as M. never had them before, I thought it would be something good to do over the weekend, when life is a little bit less hectic.

Espetada Mista
(meat impaled on skewers)

Espetada Mista


  • Turkey breast (cut into cubes)
  • Pork loin (cut into cubes)
  • Chorizo (cut into thick slices)
  • Red onion
  • Bell peppers (green and/or red)

  • +/- 3 cloves of garlic
  • dried oregano
  • vegetable oil 
  • olive oil
    (about two parts vegetable oil for one part olive oil)

To make life easier, my suggestion is to get all the butching and chopping out of the way, and then focus on assembling.
If using wooden skewers, don't forget to soak them prior to impaling the meat!

So after you turn your kitchen into a production line, just start adding to the skewers.
Chorizo, pork, pepper, onion, turkey, chorizo, pepper, onion, pork, onion, pepper, turkey, chorizo
(I like to end and start with chorizo as I like it burnt crispy).

The end result should be something like this:

Espetada Mista

Crush the garlic, pour olive oil and vegetable oil and sprinkle generously with dried oregano and brush before you bang the skewers on the grill.

Espetada Mista

Ideally, these would be grilled over charcoal... But thanks to British weather and us living in a flat, the electric grill/oven had to do the job.

Espetada Mista

Once grilling, make sure to keep an eye on them (they can go from raw to cremated in a blink).
Keep turning them and brushing with the garlic/oil mix.

These took me about 20 minutes under a strong electric grill.

I served it with chips and salad but rice and/or pita bread also work well.

Let me know if you have go!

V. out.

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