Wrap beef in plastic wrap or waxed paper. Using a meat tenderizer, pound beef so that it is as thin as possible, about 1/8-inch thick. It is okay if there are a few holes since you’re going to roll the meat. Cut the beef into 2-inch by 5 inch strips.

Place 1/4 cup of olive oil in a shallow dish. Add more olive oil if needed – you may not need all of the olive oil.

Mix Italian bread crumbs, cheese, parsley, garlic powder, salt and black pepper in a wide flat dish.

Take one strip of beef, coat it on both sides with olive oil. Then coat it on one side with the bread crumb mixture.

Roll up the beef so that the bread crumb side is on the inside (the outside of the beef is simply coated in olive oil). Set aside on a tray. Repeat the process with remaining beef strips and bread crumb mixture.

Taking a skewer alternate rolled beef, bay leaf, etc. until the skewer is full. Repeat until all of the rolled beef has been skewered. You can cook them now or refrigerate them for up to 24 hours.

Preheat a gas grill to high. Cook, rotating and flipping occasionally, about 12 to 14 minutes. Be careful not to burn them. They should be cooked to well done. It’s okay if some of the bay leaves burn as it adds extra flavor.

Before serving, remove the beef spiedini from the skewer and place on a platter. Discard the bay leaves. Serve immediately.