Madeira Marinated Beef Kebabs adapted from David Leite


4 garlic cloves, minced
½ cup dry Madeira wine
6 tablespoons unsalted melted butter
6 crumbled fresh Bay leaves plus additional to skewer between beef cubes
chopped fresh parsley
pinch of red pepper flakes
pinch of smoked paprika
Salt and Pepper
1 – 1 1/2 cubed pounds sirloin, about 1 1/2 inches
Marinate or at least 2 hours, reserve marinade to baste kebabs over high heat grill.
Skewer beef cubes and fresh bay leaves on double metal skewers


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