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Categories:
white wine sherry wine vinegar vegetable oil shallots garlic parsley bay leaves thyme oregano salt chicken tomatoes button mushrooms red pita breads
Viewed: 95 - Published at: 5 years agoIngredients
- 2 cups dry white wine
- 1/4 cup sherry wine vinegar
- 1/4 cup vegetable oil
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh flat-leaf parsley
- 2 bay leaves, crumbled
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Coarse salt and freshly ground white pepper
- 1 1/2 to 2 pounds boneless, skinless chicken or turkey or very lean boneless beef, lamb, or pork, cut into 1 1/2 to 2-inch cubes
- 24 cherry tomatoes, optional
- 12 small button mushrooms, trimmed and brushed clean, optional
- Twenty-four 1-inch squares red or yellow bell pepper, optional
- 12 pita breads, toasted, optional
Method
- 1.
- Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container.
- Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste.
- Cover and allow the flavors to blend for at least 1 hour before using.
- (The marinade can be covered and refrigerated for up to 1 week.
- 2.
- If you are using wooden skewers, place them in cold water to cover for at least 1 hour.
- Remove the skewers from the water just before you are ready to use them.
- 3.
- One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container.
- Pour the speidie sauce over the top.
- Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally.
- If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
- 4.
- Preheat the grill.
- Oil the grill rack.
- 5.
- Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.)
- If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning.
- Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.)
- Serve hot off the grill, with toasted pita bread, if desired.
