Every summer, the smell of Carne Espeto grilling over open coals is the first sign that the Feast of the Blessed Sacrament has arrived in New Bedford, Massachusetts. This recipe — marinated beef threaded onto skewers and grilled to perfection — is one of my favorites to share because it connects us to our Azorean roots in the most delicious and simple way possible. It does not take much to make it great. Good beef, a little patience, and the right marinade do all the work.
What is Carne Espeto?
Carne Espeto translates from Portuguese as “skewered meat.” It is one of the most iconic dishes of the Azorean people, traditionally prepared over an open charcoal fire at festas and celebrations. The marinade is beautifully simple — salt, pepper, and bay leaves — letting the quality of the beef do the talking. You can also add a splash of Burgundy wine to the marinade for extra depth of flavor, which is a version you will find at the Feast of the Blessed Sacrament, the largest Portuguese feast in North America, held every August in New Bedford, Massachusetts. For generations, the smell of Carne Espeto over charcoal has meant one thing: family, community, and celebration.
How to Make This Recipe
The most important step in this recipe is the overnight marinade — do not skip it. Coat your top sirloin pieces generously with salt, pepper, and bay leaves, then let them rest in the refrigerator overnight. The next day, thread the meat onto skewers, leaving a little space between each piece so heat can circulate evenly. Grill over medium-high heat, turning the skewers occasionally, until the meat is cooked to your preference. For beef, a safe internal temperature is 145°F. Once the skewers come off the grill, let them rest for a few minutes before serving — this keeps the juices in the meat where they belong.
Tips for the Best Carne Espeto
- Cut the beef into uniform pieces, about 1 to 1.5 inches each, so everything cooks at the same rate.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling so they do not burn.
- Metal skewers are a better long-term choice — they also conduct heat into the center of each piece of meat.
- Do not rush the marinade. Overnight is ideal. The bay leaves need time to work into the beef.
- For extra flavor, add a splash of Burgundy wine to the marinade.
- Lightly oil the grill grates before placing your skewers to prevent sticking.
- Let the finished skewers rest for 2 to 3 minutes before serving.
I use heavy-duty metal skewers for this recipe — they make a real difference for even cooking and will last you for years.
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Serving and Storing
Carne Espeto is best served hot off the grill with a crusty Portuguese roll, a simple green salad, and grilled vegetables on the side. A drizzle of Piri Piri sauce adds a nice kick if your guests enjoy a little heat. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a small splash of water or broth to keep the meat from drying out. Leftover Carne Espeto sliced thin and tucked into a roll the next day is honestly one of life’s simple pleasures.
PrintCarne Espeto
Carne Espeto is a very easy meal with a simple marinade. If you want to add additional flavor, you can use Burgundy wine or grill with any vegetables of your preference! Carne Espeto is one of the highlights at the Feast of the Blessed Sacrament held every summer in New Bedford Massachusetts.
Ingredients
5 lb top sirloin
Salt to taste
Pepper to taste
Bay leaves to taste
Instructions
Chop your sirloin meat and marinate it overnight with pepper, salt, and bay leaves. Place your meat on large skewers and let it cook to your preference. Enjoy alone or with a delicious Portuguese roll!
Notes
- Cut the meat into uniform pieces: Cut the meat into evenly-sized pieces to ensure consistent cooking. Aim for pieces that are approximately 1 to 1.5 inches (2.5 to 4 cm) in size.
- Skewer the meat: Thread the marinated meat onto metal or wooden skewers, ensuring there’s enough space between the pieces to allow for even cooking. If using wooden skewers, soak them in water for at least 30 minutes before skewering to prevent them from burning on the grill.
- Preheat the grill: Preheat your grill or barbecue to medium-high heat. If using charcoal, allow the coals to become hot and covered with white ash before grilling.
- Oil the grill grates: Lightly oil the grill grates to prevent the meat from sticking during cooking.
- Grill the skewers: Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally to ensure even cooking. The cooking time will vary depending on the type and thickness of the meat.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the meat. For beef and pork, aim for an internal temperature of 145°F (63°C); for chicken, the internal temperature should reach 165°F (74°C).
- Let the meat rest: Once cooked, let the skewers rest for a few minutes before serving. This allows the juices to redistribute, ensuring a tender and juicy result.
- Serve with traditional sides: Carne Espeto is often served with crusty bread, salad, and boiled or grilled vegetables. Additionally, you can offer a selection of sauces, such as Piri Piri sauce, for extra flavor.
Love Portuguese grilling and hearty Portuguese cooking? Try my Portuguese Quick Stewed Beans or Bolo de Cacao next.
