Preheat the grill. Season the goat with salt and pepper. In a mixing bowl, whisk
the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight. Spear 4 ounces of the goat
meat on each laurel stick. Place the reserved marinade
in a saucepan
and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste
the skewers with the marinade every few minutes. Remove the skewers from the grill
and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs
around the skewers and bread.