Grilled Meat Skewers With Bay Leaves

    1 1/2 to 2 pounds pork or lamb shoulder, or beef tenderloin (filet
       mignon), cut into 1 1/2- to 2-inch chunks
    3 tablespoons extra virgin olive oil
    Salt and pepper to taste
    1 tablespoon minced garlic
    15 to 20 bay leaves, preferably fresh.

1. Start charcoal or gas grill, with the fire moderately hot, and the
rack about 4 inches from the heat. If using wood skewers, soak in
water while you prepare the meat.

2. Toss meat with oil, salt, pepper and garlic. Skewer meat
alternately with bay leaves; if leaves break, jam between meat
chunks.

3. Grill the meat 2 to 5 minutes per side, depending on the fire's
heat and how well done you like your meat. Remove and serve.