Grilled Meat Skewers With Bay Leaves
Published June 17, 2003
- Total Time
- 20 minutes, plus time to heat the grill
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Ingredients
1 ½ to 2 pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 ½- 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
Nutritional analysis per serving (4 servings)
3 grams carbs; 125 milligrams cholesterol; 495 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 35 grams fat; 1 gram fiber; 498 milligrams sodium; 39 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes