Grilled Meat Skewers With Bay Leaves

Ingredients

• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    495 calories; 35 grams fat; 10 grams saturated fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 125 milligrams cholesterol; 100 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.