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Grilled, Mains, Quick and Easy

Kebabs with bay leaves

Kebabs with bay leaves
Ricardo DeAratanha / Los Angeles Times

SO MANY things in recipes are optional. But if you live in Southern California, and you lack that bay leaf for a soup, stew or roast, it's almost criminal to cook without it. This is the one place in North ... Read more

Total time: 30 minutes | Serves 4
  • 1 pound lamb or beef cut into 1-inch cubes
  • 20 small bay leaves, or 1 for each cube of meat
  • 1 large bell pepper, trimmed, seeded and cut into roughly 1-inch pieces
  • 8 cherry tomatoes
  • 2 medium onions, trimmed, peeled and cut into 8 lengthwise wedges
  • Good quality olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 lemon, cut into wedges

Step 1If using disposable wooden skewers, soak the skewers in water for about 10 minutes before using.

Step 2To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.

Step 3Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.

Note: Increase or decrease the meat as you have it or want it, or forgo it for vegetarians. You can also double or triple the tomato content. You will need 4 large skewers. Bring the meat to room temperature before cooking.


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