Brazilian

Serving

Espetinho de Carne (Brazilian Beef Skewers)

Name: Espetinho de Carne (Brazilian Beef Skewers)
Total time: 35 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.5 lbs beef sirloin, cut into 1.5-inch cubes; 1 red bell pepper, cut into chunks; 1 green bell pepper, cut into chunks; 1 large onion, cut into chunks; 3 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp coarse salt; 1 tsp black pepper; 8 wooden or metal skewers

Cubes of beef alternated with peppers and onion on skewers, grilled fast over high heat — classic street-fair and backyard churrasco fare.

35 minutes

Serves 4

Dinner

12 min prep

19 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
If using wooden skewers, soak them in water for 20 minutes.
2
Toss the beef cubes with olive oil, garlic, salt, and pepper, and marinate for 15 minutes.
3
Thread the beef, bell peppers, and onion alternately onto the skewers.
4
Preheat a grill to high heat.
5
Grill the skewers for 3-4 minutes per side, turning until the beef is browned outside and juicy inside, about 10-12 minutes total.
6
Rest for a few minutes before serving hot off the grill.

Espetinho de Carne (Brazilian Beef Skewers) — plated and served — Serving moment. How Espetinho de Carne (Brazilian Beef Skewers) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

71/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 72

Great leftovers 65

Pantry-friendly 66

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

550

Calories

45 g

Protein

7 g

Carbs

36 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Espetinhos are Brazil's street-corner skewer culture, sold from carts and small grills at beach boardwalks and city corners from Rio to Sao Paulo, usually cooked to order over a small charcoal brazier while you wait. Beef is the most common filling, threaded with peppers and onion for color and char.

Listahan note

This version keeps the marinade short and simple - olive oil, garlic, salt, and pepper - which matches how street-cart espetinho vendors actually season, relying on the grill's high heat to do the flavor work rather than a long marinade.

Technique cues

Cutting the beef into uniform 1.5-inch cubes matters more than usual here, since uneven pieces threaded on the same skewer cook at different rates and some will overcook before others are done.
Soaking wooden skewers for 20 minutes before threading prevents them from catching fire over the high grill heat needed to properly char the beef and vegetables.
Alternating beef with peppers and onion isn't just presentation - the vegetables shield some direct heat from the meat while also picking up rendered juices as everything turns.

Kitchen flow

Parallel prep: Soak wooden skewers while the beef marinates so both are ready to go at the same time.
Make-ahead: The beef can marinate up to 4 hours ahead in the fridge, and the vegetables can be cut a day in advance.
Leftover move: Pull the beef and vegetables off any leftover skewers and toss into a quick fried rice or wrap in a tortilla with extra vinagrete.
Cleanup rhythm: Discard used wooden skewers and scrape the grill grates while still warm before any marinade residue hardens on.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

beef sirloin, cut into cubes

main protein

Purpose: sirloin is lean enough to cook quickly over high heat but has enough marbling to stay juicy on a fast grill

Handling: cut into uniform 1.5-inch cubes so every piece on the skewer cooks at the same rate

Adaptation: beef tenderloin tips work for a more tender bite at a higher cost, or flank steak cut into cubes for a beefier, slightly chewier result

red bell pepper, cut into chunks

grilled vegetable on the skewer

Purpose: the pepper chars and softens at roughly the same rate as the beef cubes, adding sweetness and color

Handling: cut into chunks close in size to the beef cubes so they thread and cook evenly

Adaptation: green or yellow bell pepper works the same way; green will taste slightly more bitter and less sweet

onion, cut into chunks

grilled vegetable on the skewer

Purpose: onion chunks caramelize at the edges on the grill and add a savory sweetness between bites of beef

Handling: cut into chunks large enough to stay on the skewer without falling apart as they soften

Adaptation: red onion gives a milder, slightly sweeter flavor if preferred

garlic, minced

marinade flavor

Purpose: a short marinade with garlic infuses the beef with savory depth in the 15 minutes before grilling

Handling: mince and toss with the beef, oil, salt, and pepper before threading onto skewers

Adaptation: garlic powder can substitute in the marinade at about a third the amount

Technique notes

Grill over high, direct heat rather than medium - espetinhos are meant to char quickly on the outside while staying pink inside, which needs real heat, not a slow cook.
Turn the skewers rather than leaving them still, since beef cubes on all sides of a round skewer need rotation to char evenly.
Pull the skewers off the grill a touch before they look fully done - carryover heat finishes the interior during the short rest, and sirloin overcooks quickly past medium.

Ingredient swaps

Gluten-free direction: Naturally gluten-free as written; no substitution needed.
Dairy-free option: Wherever dairy shows up here, a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) is the straightforward stand-in. This one leans on the wooden or metal skewers.
Lower-sodium direction: Cut the tablespoon of coarse salt in the marinade by half and season again lightly just before grilling if needed.
Weeknight shortcut: Use pre-cut stir-fry beef strips instead of cubing sirloin yourself, threading them accordion-style onto the skewers to save prep time.

Serve alongside

Farofa
Vinagrete
Grilled cassava or plantain
Pao de queijo
Cold Brazilian lager
Caipirinha
Fresh coconut water for a non-alcoholic option

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate skewered leftovers in an airtight container for up to 3 days
Reheat in a hot skillet briefly to avoid drying out the beef
Freezing is not recommended, since the vegetables turn watery on thawing

Equipment

Grill or charcoal brazier
Wooden or metal skewers
Tongs
Sharp knife for cubing the beef

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