To begin, place garlic, coarse sea salt, parsley, olive oil, white wine vinegar, and black pepper into a large bowl. Mix well until it forms a fragrant marinade base. Transition to preparing the beef.

Add beef cubes to the bowl and coat thoroughly in the marinade. Massage the seasoning into the meat for deeper flavour. Cover and refrigerate for at least 2 hours, or preferably overnight. Move to soaking skewers if using wood.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using the traditional bay laurel branches, simply strip the leaves but keep some near the handle end for aroma. Transition to skewering.

Thread the marinated beef cubes onto skewers, leaving slight gaps between pieces for even cooking. Avoid pressing them tightly together to allow heat to circulate. Proceed to preheat the grill.

Heat a charcoal grill, barbecue, or griddle pan until very hot. For authenticity, use wood embers for a subtle smoky flavour. Prepare to start grilling.

Place skewers over direct heat. Grill for 2–4 minutes per side, turning regularly, until the beef is browned outside yet still juicy inside. Adjust cooking time for desired doneness. Transition to resting the meat.

Once grilled, transfer skewers to a plate and rest for 3–4 minutes. This allows juices to redistribute and keeps the meat tender. Move to final serving.

Serve Espetada directly on the skewers with crusty bread or milho frito. Garnish with lemon wedges and extra parsley if desired. Presentation tip: Hang skewers vertically on a serving stand for a traditional Madeiran look.