Recipe courtesy of Emeril Lagasse
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Yield:
6 servings

Ingredients

  • 1/2 pound cubed (1-inch) stew beef
  • 1/2 pound cubed (1-inch) stew lamb
  • 1/2 pound cubed (1-inch) pork loin
  • 1/2 pound sausage, cut into 1-inch pieces
  • 1/2 pound cubed (1-inch) chicken breast
  • 8 wooden (soaked in water) or metal skewers
  • Kosher salt
  • 2 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons chopped garlic
  • 2 cups vinaigrette, recipe follows
VINAIGRETTE:
  • 1 green bell pepper, small diced
  • 1 red bell pepper, small diced
  • 1 yellow bell pepper, small diced
  • 1 red onion, small diced
  • 1 cup olive oil
  • 1/3 cup white vinegar
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley
  • Salt
  • Sreshly ground pepper

Directions

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.

VINAIGRETTE:

Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving.

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