Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Cubed; (1-inch) stew beef |
| ½ pounds | Cubed; (1-inch) stew lamb |
| ½ pounds | Cubed; (1-inch) pork loin |
| ½ pounds | Sausage; cut into 1-inch |
| \N \N | ; pieces |
| ½ pounds | Cubed; (1-inch) chicken |
| \N \N | ; breast |
| 8 \N | Wooden; (soaked in water) or |
| \N \N | ; metal skewers |
| \N \N | Kosher salt |
| 2 cups | Water |
| ¼ cup | Kosher salt |
| 2 tablespoons | Chopped garlic |
| 2 cups | Vinaigrette; recipe follows |
| 1 \N | Green bell pepper; small diced |
| 1 \N | Red bell pepper; small diced |
| 1 \N | Yellow bell pepper; small diced |
| 1 \N | Red onion; small diced |
| 1 cup | Olive oil |
| ⅓ cup | White vinegar |
| 1 tablespoon | Chopped garlic |
| ¼ cup | Chopped parsley |
| \N \N | Salt |
| \N \N | Sreshly ground pepper |
VINAIGRETTE
Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight. Remove and bring to room temperature. Preheat the grill. Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette.
Yields: 6 servings
VINAIGRETTE:
Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving.
Yield: 3 cups
Converted by MC_Buster.
Per serving: 5311 Calories (kcal); 559g Total Fat; (92% calories from fat); 34g Protein; 65g Carbohydrate; 154mg Cholesterol; 24116mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 8½ Vegetable; 0 Fruit; 109 Fat; ½ Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC35 Converted by MM_Buster v2.0n.