Grilled Pork & Veal Kebabs
|Boneless pork leg||3 Pound|
|Boneless leg of veal||3 Pound, cut into 1 1/2 inch cubes|
|Olive oil||1⁄2 Cup (8 tbs)|
|Thinly sliced onions||2 Cup (32 tbs)|
|Bay leaves/Dry bay leaves soaked in hot water for 1 hour||30 (Fresh)|
Sprinkle meat lightly with salt and pepper; then mix meat with oil.
In a large bowl, layer oil-meat mixture and onions.
Cover and refrigerate for at least 6 hours or until next day.
To assemble, thread meat and bay leaves on sturdy metal skewers a pork cube, a veal cube, then a bay leaf until all ingredients are used.
You will need 10 to 16 skewers.
To cook, place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning occasionally, until pork is no longer pink in center; cut to test (20 to 25 minutes).
To serve, slide meat from skewers.
Let guests top servings of meat with spoonfuls of Tomato-Chile Relish and Eggplant Relish.