Four Boneless Skinless Chicken Thighs Cut Into About 2 Inch Cubes
A Pork Tenderloin Cut Into About 2 Inch Cubes
A Peeled Eggplant Cut Into About 2 Inch Cubes
A Summer Squash Cut Into About 2 Inch Cubes
Ten Whole White Mushrooms
Metal Or Wood Skewers (Note: If you elect to use wood skewers, soak them for a half hour in water)
The Juice Of A Lemon
A Minced Garlic Clove
A Minced Shallot
A Teaspoon Of Red Wine Vinegar
Two Fresh Italian Parsley Stalks
Two Fresh Oregano Stalks
1/2 Cup Of Olive Oil
3/4 Teaspoon Of Sea Salt
A Pinch Of Freshly Ground Black Pepper
Combine the olive oil, the red wine vinegar, the lemon juice, the shallot, the garlic, the parsley, the oregano, the sea salt, and the black pepper in a mixing bowl. Whisk the ingredients well.
Place the meat and the vegetables on seperate skewers.
Put the meat skewers in a glass baking dish. Brush the olive oil and herb mixture generously on the meat.
Repeat the same process with the vegetable skewers.
Refrigerate for at least 30 minutes prior to cooking.
Cook on a hot gas or charcoal grill for about 15-20 minutes. For best results, the meat should be placed over direct or high heat and the vegetables can cook over indirect or low heat. Close the lid of the grill during cooking. Turn the vegetables and the meat only once after 10 minutes of grilling time. You can tell when the meat is cooked through because it will be firm to the touch. The vegetables are cooked when they are soft to the touch and browned on the outside.
Serve with rice pilaf and tzatziki sauce (recipe published on this web site on 2/14/11).