Madeira Beef And Bay Leaf Kebabs (Espetada) - cooking recipe

Ingredients

1 1/2 lbs beef tenderloin or 1 1/2 lbs boneless sirloin
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 onion, finely chopped
1/2 cup chopped fresh Italian parsley
4 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon fresh ground black pepper
12 bay leaves
Portuguese bread, for serving (or other crusty country-style bread)

Preparation

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.