Brazilian Steak Kabobs (Espetinho de Carne) — Grilled Skewer Recipe

Get ready to bring a taste of Brazil to your backyard with these Brazilian Steak Kabobs, also called Espetinho de Carne. Made with tender sirloin steak, a garlic-forward marinade, and sweet, cinnamon-kissed grilled pineapple, these kabobs deliver bold, authentic flavor—perfect for summer cookouts or weeknight grilling.

Juicy sirloin, smoky spices, and caramelized pineapple create a delicious balance of savory and sweet that will make these Brazilian Steak Kabobs a new favorite.

If you’ve been to a Brazilian churrasco, you know barbecues are an event: family, friends, and lots of grilled meats. Growing up in Brazil, weekends meant firing up the grill and sharing espetinhos—small meat skewers that are everywhere from street fairs to backyard gatherings.

What is Espetinho de Carne

Espetinho means “little skewer” in Portuguese. These popular Brazilian skewers are usually made with sirloin or picanha, marinated in bold flavors, then grilled over high heat. They’re often served alongside simple sides like farofa or rice and beans.

Ingredients you’ll need

For tender, flavorful kabobs use sirloin steak and a simple, punchy marinade. Here’s what you’ll need:

For the Steak Marinade:

• 1 1/2 lbs sirloin steak, cut into bite-sized cubes
• 3 garlic cloves, minced
• 1/3 cup avocado oil (good for high heat)
• 2 tbsp coconut aminos or soy sauce
• 1 tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Pineapple:

• 1 whole fresh pineapple, cubed
• 1 cup brown sugar
• 1 tsp cinnamon

Adding a cinnamon-sugar pineapple cube to each skewer is a classic touch from Brazil. The sweet, caramelized fruit pairs beautifully with the savory steak.

Instructions:

1. Marinate the Steak

In a large bowl whisk together minced garlic, avocado oil, lime juice, coconut aminos (or soy sauce), brown sugar, paprika, cumin, salt and pepper. Add the sirloin cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.

2. Prep the Pineapple

Toss the pineapple cubes with brown sugar and cinnamon. Let them sit while the meat marinates so the flavors meld.

3. Assemble the Kabobs

Thread marinated steak onto skewers, alternating with cinnamon-sugar pineapple cubes. You can also add peppers, onions or mushrooms if you like, but the pineapple is the traditional sweet contrast.

4. Grill the Espetinhos

Preheat the grill to medium-high (about 450°F). Grill the skewers 8–10 minutes, turning occasionally, until the steak is charred on the outside and cooked to your preferred doneness. Pineapple should be caramelized and lightly charred.

5. Serve and Enjoy

Serve hot from the grill with a squeeze of lime. Traditional accompaniments include beans, rice, a fresh green salad, or Brazil-style lemonade. These kabobs are ideal for backyard parties, themed dinners, or any BBQ night that needs a tropical twist.

This Brazilian Steak Kabobs recipe celebrates summer grilling and Brazilian roots: bold, bright, and perfectly balanced. Whether feeding a crowd or making a simple weeknight meal, espetinho de carne is always a great idea.

More summer grilling recipes you’ll love:

Grilled Cilantro Lime Chicken Wings

Dry-Rubbed Oven Baked Chicken Wings

Sun-Dried Tomato Chicken Caprese

Brazilian Steak Kabobs Recipe

Juicy grilled sirloin, smoky spices, and sweet pineapple kissed with cinnamon—these kabobs are a summer grilling favorite.

Prep: 20 mins

Cook: 16 mins

Total: 36 mins

Servings: 4 people

Equipment

• Grill
• Wooden skewers or metal skewers

Ingredients

• 1 1/2 lbs sirloin steak, cubed
• 3 cloves garlic, minced
• 1/3 cup avocado oil
• Juice of 1 lime
• 2 tbsp coconut aminos or soy sauce
• 1 tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste

Pineapple Marinade

• 1 whole pineapple, cubed
• 1 cup brown sugar
• 1 tsp cinnamon

Instructions

1. In a large bowl, whisk the garlic, avocado oil, lime juice, coconut aminos (or soy sauce), brown sugar, paprika, cumin, salt, and pepper. Add the sirloin cubes, toss to coat, cover and refrigerate at least 1 hour or overnight.
2. Combine pineapple cubes with brown sugar and cinnamon and let sit while the meat marinates.
3. Thread the marinated steak onto skewers, alternating with the pineapple cubes.
4. Preheat grill to medium-high. Grill skewers 8–10 minutes, turning occasionally, until steak is charred outside and cooked to your liking; pineapple should be caramelized.
5. Serve hot with a squeeze of lime and fresh cilantro if desired.

Notes

• Soak wooden skewers in water for 30 minutes to prevent burning.
• Use sirloin or picanha for the best, juiciest results.
• Don’t skip the pineapple—it adds an authentic sweet contrast to the savory meat.

Nutrition

Nutrition information is an approximation.