Madeiran Kebabs

Featured in the Honolulu Star-Advertiser on May 1, 2019.

Madeiran Kababs


Madeiran Kebabs

  • 2 pounds beef rib-eye, tenderloin, sirloin or strip loin, cut into 1 1/2-inch cubes
  • 1/4 cup butter, melted
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • Fresh bay leaves (available at farmers’ markets)
  • Sea salt and freshly ground pepper


  1. Place beef in 9-by-13-inch baking dish.
  2. In a small bowl, mix together butter, olive oil and garlic.
  3. Crumble a handful of bay leaves into small pieces and add to butter mixture.
  4. Season to taste with salt and pepper.
  5. Pour over beef, cover and marinate several hours.
  6. Heat a charcoal grill to white-ash stage or place a gas grill on high.
  7. Thread beef chunks on 6 skewers, placing whole bay leaves between every couple of beef chunks.
  8. Grill kebabs, turning to evenly brown each side, about 4-6 minutes for medium rare.

Serves 6.

Tip: When using bamboo skewers, soak them first in water before use so they don’t burn while cooking.

Approximate Nutrient Analysis per serving (and not including salt to taste):
330 calories, 23 g fat, 9 g saturated fat, 110 mg cholesterol, 160 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 32 g protein


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