Grilled Meat Skewers With Bay Leaves Recipes

GRILLED BEEF SIRLOIN AND FAMER'S MARKET SKEWERS

Steps:

• 1)Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak. 2)Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables. 3)Place steak and skewers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally. 4)Carve steak; season with salt. Serve with vegetables.

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.

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.

GRILLED MEAT SKEWERS WITH BAY LEAVES

Steps:

• Prepare the grill for a moderately hot fire and place rack about 4 inches from 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, secure by pressing between meat chunks.
• Grill meat 2- 5 minutes per side, depending on heat and how well done you like your meat.
• Remove and serve.

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.