Portuguese Meat on a Spit

The meat is cut in cubes and cooked on the spits and bay leaves thrown on the fire to add extra flavour. The salt is cured with Garlic (lots of) and Bay leaves once the meat is starting to cook you knock the salt off but leaving behind the flavours, best served hot straight from the spit As per PIP with home made red wine. This has been a food that every body likes Portuguese or not once tasted.

Once you taste this you never go back to cooking meat on a grill. YUM sorry no smelly vision to smell the Garlic and Bay leaves. Certainly no Portuguese Family that I have ever visited does not have an outside kitchen for just this purpose as you cant cook like this inside.