Emeril's Churrasco Skewers

Recipe Ingredients

1/2 lb	227g / 8oz	Stew beef - cut 1" cubes
1/2 lb	227g / 8oz	Stew lamb - cut 1" cubes
1/2 lb	227g / 8oz	Pork loin - cut 1" cubes
1/2 lb	227g / 8oz	Sausage - cut 1" pieces
1/2 lb	227g / 8oz	Chicken breast - cut 1" cubes
8		Wooden or metal skewers - (soaked in water
		If wooden)
		Kosher salt - to taste
2 cups	474ml	Water
1/4 cup	59ml	Kosher salt
2 tablespoons	30ml	Chopped garlic
2 cups	474ml	Vinaigrette - (see below)
		Vinaigrette
1		Green bell pepper - small diced
1		Bell pepper - small diced
1		Yellow bell pepper - small diced
1		Red onion - small diced
1 cup	237ml	Olive oil
1/3 cup	78ml	White vinegar
1 tablespoon	15ml	Chopped garlic
1/4 cup	36g / 1.3oz	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight.

Remove and bring to room temperature. Preheat the grill.

Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette.

For the Vinaigrette: Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving. (Makes 3 cups)

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C35) - from the TV FOOD - NETWORK

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