Beef espetada with roasted veg and crispy potatoes

A classic Portuguese dish made with simple ingredients that deliver amazing flavour. These braaied beef rump skewers are succulence on a stick!

More than 1 hour

(plus marinating time)

Serves 6


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  • 8 cloves garlic, chopped
  • ¼ cup (60ml) red wine vinegar
  • ¼ cup (60ml) red wine
  • 8 black peppercorns, crushed
  • 8 fresh bay leaves, torn + extra to skewer
  • ¾ cup (180ml) canola oil
  • 2.5-3kg beef rump, sliced into 5cm cubes


Roasted veg:

  • 4 potatoes, boiled, skin on and cut into chunks
  • 2 red peppers, seeds removed and sliced into 3cm strips
  • 2 palermo peppers (bell peppers or a packet of sweet snacking peppers work well too)
  • 5 salad tomatoes, quartered
  • ¼ cup (60ml) olive oil
  • 2 tsp (10ml) paprika
  • 1 tsp (5ml) cayenne pepper
  • Salt and milled pepper
  • Harissa paste and a handful of chopped parsley, to serve



  1. Preheat oven to 200°C.
  2. Mix garlic, vinegar, wine, peppercorns, bay leaves and oil together in a bowl.
  3. Toss meat in marinade and marinate for at least 4 hours.
  4. Toss roasted veg ingredients together in a large roasting tray. Season.
  5. Roast for 45-60 minutes, until potatoes are crisp.
  6. Meanwhile, prepare medium coals.
  7. Thread meat onto metal skewers, alternating with extra bay leaves and leaving 1cm gaps between cubes. Season.
  8. Braai for 7-8 minutes a side, until meat is firm and juices run clear.
  9. Serve skewers with roast vegetables, generous dollops of harissa paste and parsley.


Browse more braai recipes here.


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