Grilled Meat Skewers with Bay Leaves

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This recipe uses an enormous amount of bay leaves (20!) for perfectly seasoned beef that is grilled to perfection.

Ingredients

1 1/2-2 lb. pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 1/2-2-inch chunks
3 Tbs. extra virgin olive oil
Salt and pepper to taste
1 Tbs. minced garlic
15-20 bay leaves, preferably fresh.

Directions

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. Gill the meat 2-5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve.