1.1 Kg pork loin, 5 cm cubes
1.1 Kg chicken breast, 5 cm cubes
20 crimini mushrooms
2 yellow and 2 orange bell peppers, 5 cm cubes
2 red onions, 5 cm cubes
1 yellow and 1 green zucchini, 5 cm cubes
20 fingerling potatoes, cut in half and blanched
1 cup (240 mL) extra virgin olive oil
½ cup (120 mL) fresh lemon juice
2 Tbs flat leaf parsley, chopped
2 tsp minced garlic
1 tsp kosher salt
1 tsp black pepper
- Mix marinade ingredients together and marinate meat and vegetables in separate bowls for at least 30 minutes.
- Skewer meats and vegetables on individual skewers, approximately 10 pieces on each skewer if using 30 cm skewers. Refrigerate until ready to grill.
- Grill kebabs on direct heat turning often until cooked through.
*Note: This dish improves a day or two after preparing. Serve with soft polenta.