Italian Veal Kabobs

• 2 pounds medium-size round red potatoes, quartered
• 1 pound lean boneless veal, cut into 1-inch pieces
• 1/4 cup plus 2 tablespoons dry white wine
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 2 large sweet red peppers, cut into 2-inch pieces
• 1 small purple onion, cut into 1/2-inch wedges
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Vegetable cooking spray
• 1/4 cup finely chopped flat-leaf parsley
• 1 teaspoon lemon zest

1. Cook potato in boiling water to cover in a large saucepan 12 to 15 minutes or until tender. Drain and let cool.
2. Place veal and potato in a heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients, and stir well. Pour wine mixture over veal and potato; seal bag, and marinate in refrigerator at least 8 hours, turning occasionally.
3. Drain veal and potato, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
4. Thread veal, potato, red pepper, and onion onto 4 (12-inch) metal skewers. Brush with reserved marinade. Sprinkle with salt and 1/2 teaspoon pepper.
5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, covered, 6 to 7 minutes on each side, brushing occasionally with marinade.
6. Combine parsley and lemon zest; sprinkle over kabobs just before serving.

red potatoes, veal, white wine, lemon juice, olive oil, garlic, sweet red peppers, purple onion, salt, freshly ground pepper, vegetable cooking spray, flatleaf parsley, lemon zest

Taken from www.myrecipes.com/recipe/italian-veal-kabobs (may not work)