Preparation: 15 minutes (plus time to marinate meat)
Cooking: 15 minutes
Ready in: 30 minutes
Servings: 6


  • 2kg rump
  • 6 whole red peppers
  • Portuguese rolls


  • Olive oil
  • 1 onion, halved and sliced
  • 1 Tbsp smoked paprika
  • 3 garlic cloves, crushed
  • 1 red chilli, chopped
  • 1/4 cup balsamic vinegar
  • 1/2 cup beef stock
  • 15 bay leaves
  • 3 Tbsp fresh flat leaf parsley, chopped

  1. To make the marinade, heat a splash of olive oil in a frying pan over a medium-high heat and fry the onions for a few minutes, stirring occasionally until golden.
  2. Add the paprika, garlic and chilli and cook for a few minutes until fragrant.
  3. Lower the heat, pour in the balsamic vinegar and beef stock and simmer until it is reduced by half. Remove from the heat and stir in the bay leaves, parsley and salt and set aside to cool.
  4. Slice the rump into 6cm cubes, transfer to the zip lock bag with the cooled marinade and turn to coat. Place in the refrigerator for 2 to 4 hours or overnight to marinate.
  5. Remove the rump from the marinade (keeping the sauce for later) and prepare the kebabs by threading the beef cubes and bay leaves onto skewers.
  6. Start by roasting the red peppers over the fire, then grill the skewers on a hot fire and generously baste the meat with the leftover marinade. Turn to cook on all sides to your preferred doneness; it will take approximately 8 – 10 minutes for medium-rare which is recommended.
  7. Season the spicy espetada skewers with salt and serve with the grilled red peppers and lightly toasted Portuguese rolls.
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