Grilled Meat Skewers With Bay Leaves

Name: Grilled Meat Skewers With Bay Leaves
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 1/2- to 2-inch chunks; 3 tablespoons extra virgin olive oil; Salt and pepper to taste; 1 tablespoon minced garlic; 15 to 20 bay leaves, preferably fresh

By Mark Bittman

Total Time: 20 minutes, plus time to heat the grill
Rating: 4(6)
Comments: Read comments

Featured in: THE MINIMALIST; The Humble Bay Leaf Lets Loose

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Ingredients

Yield:4 servings

1½ to 2pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1½- to 2-inch chunks
3tablespoons extra virgin olive oil
Salt and pepper to taste
1tablespoon minced garlic
15 to 20bay leaves, preferably fresh

Ingredient Substitution Guide

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Preparation

Step 1
Start charcoal or gas grill, with the fire moderately hot, and the rack about 4 inches from the heat. If using wood skewers, soak in water while you prepare the meat.
Step 2
Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks.
Step 3
Grill the meat 2 to 5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve.