Preparation

Cut the meat into cubes or small cobblestones and set aside.
Crush the unpeeled garlic and the bay leaf in the mortar.
Skew the meat on the skewers of the laurel stick, placing the fat all facing the same side.
Season with salt and bake on both sides. When you remove it from the brazier, shake off the excess salt, beating the skewers together.
Serve with fried corn, caco cake and garlic butter.

Ingredients

  • 1 kg of beef loin
  • 1 branch of green laurel
  • 2 heads of garlic
  • coarse salt