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1
Clean mushrooms, place in medium mixing bowl, sprinkle with the 2 Tbsp white wine or lemon juice, cover, and refrigerate.
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2
Combine olive oil, lemon juice, red wine, garlic, bay leaf and other spices in a large glass mixing bowl.
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3
Mix well.
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4
Cut pork or other meat into lean 1-inch cubes, trimming off any bits of fat or sinew.
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5
Place into bowl of marinade.
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6
Quarter large tomatoes; leave cherry tomatoes whole and add to marinade.
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7
Wash green peppers, cut into 1-inch squares.
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8
Peel large onions, quarter them and add all to marinade.
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9
If using pearl onions, parboil them unpeeled, spray with cold water to make the skins slip off easily, and add them to marinade.
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10
Weight the meat and vegetables in the marinade with a heavy dinner plate, and cover with plastic wrap.
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11
Refrigerate 12-24 hours.
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12
Mix gently every 6 hours to make sure the marinade covers all the ingredients.
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13
Approximately 6 hours before cooking, add the mushrooms with their juice to the marinade.
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14
Prepare skewers, allowing one skewer per guest.
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15
I like to alternate meat, mushroom, meat, tomato, meat, etc.
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16
Jam ingredients together, but leave a little room at each end for easy turning.
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17
Skewer tomato wedges very gently, lengthwise or from the skin side to keep them from falling off the skewer.
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18
Set each skewer on a large platter or tray.
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19
Put skewers at least 2 inches abouve hot chargoal and broil for 15 minutes on one side; then turn skewers over and broil for another 10-15 minutes.
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20
Meat is perfect if it is barely pink in center and nice and crusty outside.
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21
Holding one end of skewer securely and a fork in your other hand, slide the cubes of meat and vegetables off onto plates for each guest.
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22
Serve with lemon wedges for seasoning.
