Sicilian Barbecue

Carni Miste alla Griglia

Cooking With Nick Stellino
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Ingredients:

Marinade:
½ cup chopped yellow or sweet onions
¼ cup parsley leaves, washed/dried and loosely packed
Pinch red pepper flakes
8 fresh Basil leaves
2 fresh Sage leaves
¼ teaspoon dried Thyme
¼ teaspoon dried Oregano
1 teaspoon fresh Rosemary leaves, off the stem
¼ cup fresh Lemon Juice
½ cup White Wine
½ cup extra virgin Olive oil
1 Bay Leaf
15 Peppercorns, cracked

Meat And Vegetables:
¾ pound boneless sirloin (steaks) beef, cut into 2 inch cubes
¾ pound boneless pork loin, cut into 2-inch cubes
¾ pound butterflied leg of lamb, cut into 2 inch cubes
¾ pound veal shoulder, cut into 2 inch cubes
2 Red Bell Peppers, trimmed and cut into square or diamond shapes, approximately the size of the meat
2 Yellow Bell Peppers, trimmed and cut into square or diamond shapes, approximately the size of the meat
Small Onions, pearl or cippolini, peeled and whole. Or 2 medium spanish or sweet onion, peeled, cut in half crosswise and then quartered and cut into chunks
¾ teaspoon salt
¾ teaspoon black pepper
Serves 6
Printable Version
Marinade:
Combine the onions, parsley, red pepper flakes, basil, sage, thyme, oregano, rosemary, lemon juice and white wine in the food processor. Process until ingredients are well blended. With the motor running, slowly add the olive oil and process until well emulsified.
Pour into a large glass bowl. Add the bay leaf and peppercorns.
Place the cubed beef, pork, lamb and veal into the bowl of marinade. Toss well to coat.
Cover with plastic wrap and refrigerate overnight. Stir to re-coat occasionally.
Meat And Vegetables:
Assemble the meat and vegetables on skewers. Use one of each kind of meat per skewer, alternating with the vegetables; for example, red pepper, beef, yellow pepper, veal, onion, lamb, red pepper, pork, yellow pepper.
Brush with marinade; sprinkle with salt and pepper to taste.
Barbecue Method:
Preheat your outdoor gas barbecue to medium high heat. Or for coals set the grill rack about 4 inches over the hot white coals.
Grill the skewered meats for a total of 10minutes, turnig every few minutes, and brushing with the marinade at every turn. Then move the meat toward the cooler part of the grill and let it stand there for 2 more minutes turning once. Check for doneness, then serve.
Indoor Broiling Method:
Place the skewered meat in the broiling pan. When the meat and vegetables begin to brown (about 5 minutes) turn and continue broiling for about 5 more minutes, until done.
Check for doneness. The amount of time it takes to cook the meat will depend on the size of the cubes, the distance from the broiler.
©2013 Nick Stellino Productions