Beef Kabobs with Fresh Bay Leaves

This is one of my favorite dishes to make with fresh sweet bay laurel leaves. The colors are so bright and fresh and the aroma, as the skewers grill, fills the air with the scent of the Mediterranean. I like to serve these skewers with rice or chickpeas and a dipping sauce such as aioli or roasted red pepper.
By / Photography By Thomas Kuoh | September 23, 2015


In a bowl, combine the eggplant cubes and beef with the olive oil, minced garlic and onion and sprinkle with the salt and pepper. Turn several times and set aside to marinate for about 20 minutes.

On a skewer, slide a cube of eggplant, then a fresh bay leaf, then a cube of beef. Continue until you have 5 meat cubes. Repeat the process with the other skewers.

Heat a gas grill or build a wood or charcoal fire in a barbecue. When the grill or barbecue is ready, wipe the rack with oil, place the skewers on the grill and cook until browning can be seen along the sides, about 5 minutes. Turn and grill the other side. Push the meat with your finger. When it offers little or no resistance, remove.

Serve immediately.

About this recipe

EDITOR’S NOTE: Fresh sweet bay laurel can be ordered from Georgeanne Brennan’s online culinary marketplace

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  • 1 medium globe eggplant or 2 long eggplants, cut into ½-inch-thick cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1½ pounds boneless beef rib-eye, cut into 1- to 1½-inch cubes
  • 2 to 3 cloves garlic, minced
  • ¼ cup minced onion
  • ½ teaspoon sweet paprika
  • 24 fresh sweet bay leaves
  • 6 metal or wooden skewers, soaked in water if wooden
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