BEEF ESPETADA

SERVES: 2 TIME TO MAKE: LESS THAN 1 HOUR

These skewers of tender-grilled meat are a must-try Portuguese dish. Traditionally they're cooked on thick metal skewers over hot coals for maximum flavour.

INGREDIENTS 1 kilogram PnP Thick Cut Mature Vacuum Pack Rump Steaks, or skinless boneless chicken breasts, cut into even-sized blocks 60 ml PnP olive oil 4 PnP garlic cloves, crushed 3 bay leaves, chopped, plus extra for serving 1 dash PnP salt

METHOD Toss together rump, olive oil, garlic, bay leaves and seasoning and marinate for 20-30 minutes. Thread onto metal skewers. Cook over medium coals or in a griddle pan until done to your liking. Serve with milho frito (deep-fried polenta) or savoury rice.

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