Grilled Meat Skewers With Bay Leaves Recipes

MADEIRA BEEF AND BAY LEAF KEBABS (ESPETADA)

Steps:

• Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
• In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
• Add in the beef and toss thoroughly to coat.
• Cover and let marinate in the refrigerator for 4-6 hours.
• Preheat grill to high.
• Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
• When ready to cook, oil the grill grate.
• Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
• Baste the espetadas with any excess marinade, but not during the last 3 minutes.
• Serve the espetadas on or off the skewers on slices or chunks or Portuguese bread for soaking up the juices.

GRILLED SKEWERS OF SAUSAGE, ORANGE AND BAY LEAF

Steps:

• Soak 12 8-to 10-inch wooden skewers and the bay leaves in tepid water for 30 minutes. Drain.
• Preheat a charcoal or gas grill.
• Hold two skewers parallel to each other about a half-inch apart. Place a piece of onion, a bay leaf, a piece of sausage and a piece of orange on the two skewers, repeating the ingredients in this order and ending with a piece of sausage. There should be three pieces of sausage per double skewer.
• Brush each skewer with olive oil, and place on the hot grill. Cook, turning occasionally, until the sausage is browned and the oranges and onions slightly charred, about 20 minutes.

BAY LEAF AND LEMON MARINATED SWORDFISH KABOBS

Steps:

• Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
• Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
• Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
• NOTES : WW = 3.5 points per serving.

GRILLED SWORDFISH KABOBS RECIPE

Steps:

• Light the grill or heat the broiler.
• Thread the fish cubes alternately with the bay leaves onto 4 large skewers. Put the kabobs on a plate and brush all over with 3 tablespoons of the oil.
• On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
• Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn't stick. Brush with the remaining 1½ tablespoons of oil.
• Grill the kabobs over low to moderately low heat, or broil for 8 to 10 minutes, until the bread crumbs are golden and the fish is just done.
• Serve with wine, and enjoy!

GRILLED WINEY BEEF SKEWERS

Steps:

• 1. Pre-soak 12 8-inch wooden skewers in water for about 2 hours.
• 2. Put all the vegetables into a marinating container and add in the cubed beef. Add in the remaining ingredients and stir or toss to coat evenly. Place into your refrigerator for at least 2 hours, no more than 3.
• 3. Remove from refrigerator and in alternating layers add the beef and vegetables to the skewers. Throw out any leftover marinade and you can either grill these skewers over medium high heat or broil at 325? in your oven. In either case cook skewers until lightly browned, on one side and turn once in the process to evenly brown the other side. Make sure the beef is cooked to your desired doneness, or at least 120 degrees for rare up to 155 degrees and up for well done.
• 4. Remove from the heat and serve atop your favorite rice, such as basmati or jasmine. I personally like long grain and wild rice, accompanied by a char-grilled romaine salad and a favorite glass of wine

GRILLED MEAT SKEWERS WITH BAY LEAVES

Steps:

• 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.
• Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks.
• 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.

MADEIRA BEEF AND BAY LEAF KEBABS / ESPETADA

Steps:

• 1. Trim any sinews and excess fat off the beef, then cut the meat into 2-inch cubes. Combine the oil, vinegar, onion, parsley, garlic, salt, and pepper in a large nonreactive baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.2. Preheat the grill to high.3. Remove the beef and bay leaves from the marinade and thread onto the skewers, dividing the bay leaves among the kebabs. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for medium-rare. Baste the espetadas with any excess marinade, but not during the last 3 minutes.4. Serve the espetadas on or off the skewers on slices or chunks of Portuguese bread for soaking up the juices.Serves 4 to 6