THE VJJE RECIPE WEEKLY – Grilled Meat Skewers With Bay Leaves

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I cut & pasted this out of VJJE weekly, let me know if this is the correct
way to post so I can contribute more, thanks, Larry

Grilled Meat Skewers With Bay Leaves

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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.

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.

2. Toss meat with oil, salt, pepper and garlic. Skewer meat

alternately with bay leaves; if leaves break, jam between meat

chunks.

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.

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