Marinated Mixed Grill
|Lamb rib chops||4|
|Beef tenderloin||6 Ounce|
|Italian sausage||6 Ounce|
|Chicken breast||1 Medium|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Snipped cilantro/Parsley||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground black pepper||1 Dash|
Place lamb, beef, sausage, chicken, and Canadian-style bacon in a large plastic bag set into a shallow dish.
For marinade, combine oil, vinegar, onion, parsley, cilantro, oregano, red pepper, salt, and black pepper; pour over meat in bag.
Marinate in refrigerator 6 hours or overnight, turning bag occasionally to distribute the marinade.
On each of four 12-inch skewers, thread a piece of beef, then Canadian-style bacon folded in quarters, a sausage piece, a chicken piece (folded in half, if necessary), and a lamb chop, skewered diagonally.
Repeat with another piece of Canadian-style bacon, chicken, and sausage.
Place kabobs on the cooking grill.
Grill 13 to 15 minutes or till sausage juices run clear, turning once halfway through grilling time.