Carni Miste alla Griglia
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.
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.