Bacon-Wrapped and Beef Skewers on the Grill (Easy Brazilian-Style Espetinhos)

Grilled Bacon-Wrapped and Beef Skewers

Rows of sizzling skewers lined up on a hot grill, with crisp, golden bacon on one side and deeply browned, juicy beef on the other: these grilled bacon-wrapped skewers are barbecue at its simplest and most satisfying. The bacon renders and bastes the meat as it cooks, giving you tender pork with crackling edges. The beef gets a rich, savory crust with a pink, juicy center.

This is the style of skewer you find at Brazilian street stands and backyard barbecues, often called espetinhos. The seasoning is simple, the cooking is quick, and the results are impressive. There is no complicated marinade, and everything cooks in under 25 minutes once the grill is hot.

Serve them straight off the grill for a weekend cookout, a family lunch or a casual get-together.

Why You’ll Love This Recipe

• Simple seasoning, big flavor. Salt, garlic and herbs let the grilled meat shine.
• Crispy and juicy. Bacon crisps on the outside while keeping the pork tender inside.
• Two skewers in one recipe. Pork and beef give everyone a choice.
• Fast cooking. Thin, compact skewers cook quickly over high heat.
• Great for crowds. Easy to make in bulk and easy to eat by hand.

Ingredients

This recipe makes about 12 skewers and serves 4 to 6.

For the Bacon-Wrapped Pork Skewers

• 1.5 lb (680 g) pork loin or boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
• 12 slices thin-cut bacon, cut in half crosswise
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt (go lightly, as the bacon is salty)
• ½ teaspoon black pepper

For the Beef Skewers

• 1.5 lb (680 g) beef sirloin or top sirloin, cut into 1-inch (2.5 cm) cubes or thick strips
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon coarse salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

For Grilling

• 12 wooden skewers, soaked in water for 30 minutes
• 1 tablespoon vegetable oil, for oiling the grates
• 2 tablespoons melted butter, for brushing (optional)

To Serve

• Lime or lemon wedges
• Chopped fresh parsley
• Coarse sea salt, for finishing

Step-by-Step Instructions

Step 1: Season the Beef

In a bowl, toss the beef with olive oil, garlic, coarse salt, pepper and oregano. Cover and refrigerate for at least 1 hour, or up to overnight. Soak the wooden skewers in water for 30 minutes so they do not burn.

Step 2: Season the Pork

Toss the pork cubes with olive oil, paprika, garlic powder, salt and pepper. Let them sit at room temperature for 15 minutes while you prepare the bacon.

Step 3: Wrap the Pork in Bacon

Wrap each pork cube snugly in a half slice of bacon. Thread 5 or 6 wrapped pieces onto each skewer, tucking the end of each bacon strip underneath so it stays in place as it cooks. Press the pieces close together.

Step 4: Skewer the Beef

Thread the marinated beef onto skewers, pressing the pieces close together. For the look in the photo, thread thin strips of beef in an accordion pattern so they form a thick, even row.

Step 5: Heat the Grill

Heat a grill or grill pan to medium-high, about 400°F (200°C). Clean the grates and brush them with a little oil. A hot, clean grate gives the best browning and prevents sticking.

Step 6: Grill the Bacon-Wrapped Skewers

Place the bacon-wrapped skewers on the grill, with the bacon ends facing down. Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the bacon is golden and crisp and the pork reaches 145°F (63°C). If flames flare up from rendered fat, move the skewers to a cooler area for a moment.

Step 7: Grill the Beef Skewers

Place the beef skewers on the hot grate. Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until well browned. The inside should reach 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Step 8: Rest and Serve

Transfer the skewers to a platter and rest them for 3 to 5 minutes. Brush with melted butter if you like, then sprinkle with coarse sea salt and chopped parsley. Serve with lime wedges.

Tips & Substitutions

Tips for Great Grilled Skewers

• Use thin-cut bacon. Thick bacon stays chewy and takes too long to crisp.
• Cut evenly. Same-size pieces cook at the same rate.
• Soak wooden skewers. This stops them from burning.
• Keep a cool zone. Fat drips cause flare-ups, so keep a cooler part of the grill ready.
• Turn often. Frequent turning gives even color and prevents burning.
• Rest before serving. A short rest keeps the juices in the meat.

Substitutions

• Pork: Use chicken thighs, turkey or even large shrimp.
• Beef: Use flank steak, picanha, ribeye or lamb.
• Bacon: Use turkey bacon or thin slices of ham.
• Cooking method: Use a grill pan, cast-iron skillet or oven.
• Seasoning: Use a pre-mixed barbecue rub or steak seasoning.
• Butter: Use olive oil for brushing if you prefer.

Storage

• Refrigerator: Store cooked skewers in an airtight container for up to 3 days.
• Reheating: Warm in a 375°F (190°C) oven for 8 to 10 minutes, or in a hot skillet for 3 to 4 minutes, turning once. Avoid the microwave, which makes grilled meat tough.
• Freezer: Freeze uncooked, seasoned skewers for up to 2 months. Thaw overnight in the fridge before grilling. Cooked skewers can be frozen for up to 2 months, but the bacon will lose some crispness.
• Make-ahead: Assemble the skewers up to 1 day ahead and keep them covered in the fridge.

Serving Suggestions

• Vinaigrette salsa made with tomato, onion and bell pepper
• Toasted farofa or crunchy breadcrumbs
• Steamed rice and black beans
• Grilled corn on the cob
• Garlic bread or warm pão de queijo
• A cool herb or garlic dip
• Ice-cold lemonade, beer or guaraná

Variations

• Spicy Skewers: Add chili flakes or a spoonful of hot sauce to the seasoning.
• Honey Glaze: Brush the bacon skewers with honey in the last 2 minutes for a sweet-salty finish.
• Garlic Butter Finish: Brush the hot skewers with garlic butter before serving.
• Chicken Version: Wrap chicken thigh pieces in bacon instead of pork.
• Mixed Grill: Add sausage pieces, chicken hearts or cheese skewers to the platter.
• Oven Method: Roast on a wire rack at 450°F (230°C) for 15 to 20 minutes, turning once, then broil for 2 minutes.

Frequently Asked Questions

How do you keep bacon-wrapped skewers from falling apart?

Wrap each piece snugly, tuck the end of the bacon underneath, and press the pieces tightly together on the skewer. Cooking with the bacon end facing down at first also helps seal it in place.

How long do bacon-wrapped skewers take to grill?

Usually 12 to 15 minutes over medium-high heat, turning every 3 to 4 minutes. The bacon should be crisp and golden, and the pork should reach 145°F (63°C).

What cut of beef is best for skewers?

Sirloin, top sirloin, picanha and flank steak all work well. Choose a cut with some marbling and slice it evenly so it cooks quickly and stays tender.

Do I need to soak the skewers?

If you use wooden skewers, yes. Soak them for at least 30 minutes so they do not burn on the grill. Metal skewers do not need soaking.

Can I cook these on a grill pan or in the oven?

Yes. Use a hot grill pan for 3 to 4 minutes per side, or bake on a wire rack at 450°F (230°C) for 15 to 20 minutes, turning once.

How do I prevent flare-ups?

Trim excess fat, keep a cooler zone on the grill, and move the skewers away from flames when fat drips. Keep the lid open and turn the skewers often.

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Recipe Card

Grilled Bacon-Wrapped and Beef Skewers

Ingredients

• 1.5 lb (680 g) pork loin or shoulder, cubed
• 12 slices thin-cut bacon, halved
• 1 tablespoon olive oil, for the pork
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt and ½ teaspoon black pepper, for the pork
• 1.5 lb (680 g) beef sirloin, cubed or cut into strips
• 1 tablespoon olive oil, for the beef
• 3 garlic cloves, minced
• 1 teaspoon coarse salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 12 wooden skewers, soaked
• Oil for the grates
• 2 tablespoons melted butter (optional)
• Lime wedges, chopped parsley and coarse sea salt, to serve

Instructions

1. Toss the beef with oil, garlic, salt, pepper and oregano. Marinate for at least 1 hour. Soak the skewers.
2. Season the pork with oil, paprika, garlic powder, salt and pepper.
3. Wrap each pork cube in half a slice of bacon and thread 5 or 6 pieces onto each skewer.
4. Thread the beef onto separate skewers, pressing the pieces together.
5. Heat the grill to medium-high, about 400°F (200°C), and oil the grates.
6. Grill the bacon-wrapped skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until crisp and the pork reaches 145°F (63°C).
7. Grill the beef skewers for 8 to 10 minutes, turning often, until browned and 135°F to 145°F (57°C to 63°C) inside.
8. Rest for 3 to 5 minutes. Brush with butter if using, then serve with lime wedges, parsley and sea salt.