1. Heat a gas or charcoal grill to medium-high heat. Finely chop the garlic, place in a bowl. Add lemon juice, oil, red pepper, salt (in moderation) and pepper to taste. Whisk until combined. Cut the steak into 1-inch cubes.
2. Place the steak in a resealable plastic bag with half the marinade and allow to sit for 20 minutes at room temperature (or refrigerate for up to 12 hours). Brush the bread on both sides with a little of the marinade. Cut the red onion into 1-inch squares.
3. Carefully skewer the steak cubes, bay leaves and red onion onto the prepared skewers. Place the skewers on the barbecue and grill for about 8-10 minutes, turning so each side browns. Remove skewers from grill and leave to rest for 5 minutes, loosely covered with aluminum foil.
4. While kabobs are resting, grill the bread until golden and crisp, about 2 minutes, turning once. Slice the tomatoes and toss with the parsley and the remaining marinade. Serve kabobs with grilled bread and tomato salad.
Per serving: 658 calories, 48g fat, 11g saturated fat, 86mg cholesterol, 426mg sodium, 30g carbohydrate, 3g fiber, 3g sugar, 29g protein