Servings: 4 servings
Calories: 453kcal
Ingredients
- 1 3/4 pounds top sirloin (alcatra) cut into 1 1/4-inch cubes
- 1 medium onion cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 3 cloves garlic finely grated
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 1/4 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- If you are using wooden skewers, soak 8 of them in water for 30 minutes.
- Toss the beef with the garlic, olive oil, lime juice and pepper. Let it sit for 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Thread the beef onto the skewers, alternating every two cubes with a piece of onion and a piece of bell pepper. Season all over with the salt.
- Heat a grill or grill pan over high heat. Grill the skewers for 8 to 10 minutes, turning every 2 minutes, until the beef is browned outside and still pink in the center.
- Rest for 2 minutes and serve right away.
Notes
Cut the beef into even cubes so every piece cooks at the same rate. Pack the pieces snugly on the skewer but do not cram them, or the centers will steam instead of grilling. Indoors, a smoking-hot cast-iron grill pan does a good job.
Chef's Tip: Leave a thin strip of fat on some of the cubes. It melts and bastes the skewer as it cooks, just like at a street grill.
Keto Swap: Street vendors usually serve espetinhos with a shake of farofa (toasted manioc flour). For a crunchy keto topping, crush a handful of pork rinds and toast them in butter with a pinch of salt.
Success Tip: Set up a skewer bar for a party with beef, chicken thighs, sausage and halloumi or queijo coalho so guests can build their own.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 453kcal | Protein: 41g | Fat: 29g | Fiber: 1.2g
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