Emeril's Churrasco Skewers

• 1/2 pound cubed (1-inch) stew beef
• 1/2 pound cubed (1-inch) stew lamb
• 1/2 pound cubed (1-inch) pork loin
• 1/2 pound sausage, cut into 1-inch pieces
• 1/2 pound cubed (1-inch) chicken breast
• 8 wooden (soaked in water) or metal skewers
• Kosher salt
• 2 cups water
• 1/4 cup kosher salt
• 2 tablespoons chopped garlic
• 2 cups vinaigrette, recipe follows
• 1 green bell pepper, small diced
• 1 red bell pepper, small diced
• 1 yellow bell pepper, small diced
• 1 red onion, small diced
• 1 cup olive oil
• 1/3 cup white vinegar
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley
• Salt
• Sreshly ground pepper

1. Place a piece of each different type of meat on each skewer.
2. Season with salt.
3. In a small mixing bowl, combine the water, salt and garlic.
4. Place the skewers in a shallow bowl.
5. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight.
6. Remove and bring to room temperature.
7. Preheat the grill.
8. Remove the meat from the pan, reserving the marinade.
9. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often.
10. Remove from the grill and cool for a couple of minutes before serving.
11. Serve with Vinaigrette.
12. Combine all ingredients in a mixing bowl.
13. Mix well.
14. Allow to sit for at least 1 hour before serving.
15. Yield: 3 cups

beef, lamb, pork loin, sausage, chicken, wooden, kosher salt, water, kosher salt, garlic, vinaigrette, green bell pepper, red bell pepper, yellow bell pepper, red onion, olive oil, white vinegar, garlic, parsley, salt, ground pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-churrasco-skewers-recipe.html (may not work)