This is a recipe from "The Barbecue Bible!" by Steven Raichlen. This recipe is very common to the Island of Madeira, Portugal. Many restaurants have special inverted L-shaped metal pole in which they will hang these kebabs from and the drippings from the meat will drip down into a bowl that has Portuguese bread in it, to collect the juices.
1Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
Add in the beef and toss thoroughly to coat.
Cover and let marinate in the refrigerator for 4-6 hours.
2Preheat grill to high.
3Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs. When ready to cook, oil the grill grate.
Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
Baste the espetadas with any excess marinade, but not during the last 3 minutes.
4Serve the espetadas on or off the skewers on slices/chunks of Portuguese bread for soaking up the juices.