1. Clean mushrooms, place in medium mixing bowl, sprinkle with the 2 Tbsp white wine or lemon juice, cover, and refrigerate. 2. Combine olive oil, lemon juice, red wine, garlic, bay leaf and other spices in a large glass mixing bowl. Mix well. 3. Cut pork or other meat into lean 1-inch cubes, trimming off any bits of fat or sinew. Place into bowl of marinade. 4. Quarter large tomatoes; leave cherry tomatoes whole and add to marinade. 5. Wash green peppers, cut into 1-inch squares. Peel large onions, quarter them and add all to marinade. If using pearl onions, parboil them unpeeled, spray with cold water to make the skins slip off easily, and add them to marinade. 6. Weight the meat and vegetables in the marinade with a heavy dinner plate, and cover with plastic wrap. Refrigerate 12-24 hours. Mix gently every 6 hours to make sure the marinade covers all the ingredients. 7. Approximately 6 hours before cooking, add the mushrooms with their juice to the marinade. 8. Prepare skewers, allowing one skewer per guest. I like to alternate meat, mushroom, meat, tomato, meat, etc. Jam ingredients together, but leave a little room at each end for easy turning. Skewer tomato wedges very gently, lengthwise or from the skin side to keep them from falling off the skewer. 9. Set each skewer on a large platter or tray. 10. Put skewers at least 2 inches abouve hot chargoal and broil for 15 minutes on one side; then turn skewers over and broil for another 10-15 minutes. Meat is perfect if it is barely pink in center and nice and crusty outside. Holding one end of skewer securely and a fork in your other hand, slide the cubes of meat and vegetables off onto plates for each guest. 11. Serve with lemon wedges for seasoning. ---------------------------------------------------------------------------
Nutrition
Ingredients
