Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way.

In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used.

In Madeira, beef on bay laurel skewers is a typical dish, with origins in the Strait of Câmara de Lobos.

The meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf.

[1] Bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.