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1.
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Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container.
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Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste.
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Cover and allow the flavors to blend for at least 1 hour before using.
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(The marinade can be covered and refrigerated for up to 1 week.
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2.
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If you are using wooden skewers, place them in cold water to cover for at least 1 hour.
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Remove the skewers from the water just before you are ready to use them.
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3.
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One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container.
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Pour the speidie sauce over the top.
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Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally.
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If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
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4.
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Preheat the grill.
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Oil the grill rack.
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5.
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Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.)
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If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning.
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Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.)
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Serve hot off the grill, with toasted pita bread, if desired.
