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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


Place beef in 9-by-13-inch baking dish. In a small bowl, mix together butter, olive oil and garlic. Crumble a handful of bay leaves into small pieces and add to butter mixture. Season to taste with salt and pepper. Pour over beef, cover and marinate several hours. Heat a charcoal grill to white-ash stage or place a gas grill on high. Thread beef chunks on 6 skewers, placing whole bay leaves between every couple of beef chunks. 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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