By Edu Costa − On Friday, July 14, 2017, 6 years ago in Beef Recipes
5 out of 5 with 4 ratings
comments: 0 - views: 18447

Beef and Bay Leaf Kebabs Recipe


These and bay leaf kebabs are perfect for summer, serve these espetadas on slices or chunks of bread for soaking up the juices.

Preparation time 20 min
Cooking Time4 h
Ready In4 h 20 min
Level of DifficultyEasy
Servings4

Ingredients

1 1/2 pounds of beef tenderloin steaks or boneless sirloin 1/4 cup of olive oil1/4 cup of red wine vinegar1 onion, finely chopped 1/2 cup of parsley4 cloves of garlic, finely chopped 1 teaspoon of salt1 teaspoon of black pepper, freshly ground 12 bay leaves Portuguese bread, for serving
1 1/2 pounds of beef tenderloin steaks or boneless sirloin 1/4 cup of olive oil1/4 cup of red wine vinegar1 onion, finely chopped 1/2 cup of parsley4 cloves of garlic, finely chopped 1 teaspoon of salt1 teaspoon of black pepper, freshly ground 12 bay leaves Portuguese bread, for serving
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Directions

  1. Trim any sinews and excess fat off the beef, then cut the meat into 2-inch cubes.
  2. Combine the oil, vinegar, onion, parsley, garlic, salt, bay leaves and pepper in a large nonreactive baking dish.
  3. Add the beef and toss thoroughly to coat.
  4. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
  5. Preheat the grill to high.
  6. Remove the beef and bay leaves from the marinade and thread onto the skewers, dividing the bay leaves among the kebabs.
  7. When ready to cook, oil the grill grate.
  8. 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.
  9. Baste the kebabs  with any excess marinade, but not during the last 3 minutes.
  10. Serve on chunks of Portuguese bread for soaking up the juices.

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