Garlic Spiedies

• 3 pounds lean beef, pork, lamb or venison suitable for grilling
• 1/2 cup red-wine vinegar
• 4 large cloves garlic, peeled
• 3/4 cup olive oil
• 1/4 cup brown sugar
• 1 teaspoon Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper
• 12 to 14 sprigs fresh herbs: parsley, oregano, dill, tarragon, and/ or thyme parsley, oregano, dill, tarragon, and/ or thyme (about 1/4 cup)
• 1/2 cup minced fresh chives
• 1 teaspoon plus 1 tablespoon lemon juice
• 1 large red bell pepper, seeded and cut in squares
• 1 large green bell pepper, seeded and cut in squares
• 1 pound small white onions, peeled and blanched
• 1 head elephant garlic, peeled and blanched
• 2 tablespoons finely chopped garlic
• 1 cup plain yogurt
• 12 pita breads, split and warmed (optional)
• 2 tablespoons plus 1/4 cup minced fresh mint

1. Trim meat of excess fat.
2. Cut in 1- to 1 1/2-inch cubes so it can be threaded on skewers.
3. Put meat in single layer in glass baking dish.
4. Combine vinegar, garlic, oil, sugar, mustard and Worcestershire sauce in a food processor and process until smooth.
5. Season to taste with salt and pepper.
6. Add mixed herbs, chives, 2 tablespoons of the mint and 1 teaspoon of the lemon juice, and process briefly.
7. Pour marinade over meat.
8. Turn meat to coat it well, cover and refrigerate 24 hours to 3 days.
9. Stir at least once every day.
10. Preheat grill or broiler to hot.
11. Thread meat on skewers, alternating the cubes with pieces of pepper, onions and elephant garlic.
12. Puree the chopped garlic, the remaining tablespoon of lemon juice and a half cup of the yogurt together in a food processor.
13. Stir into the remaining yogurt and add the remaining 1/4 cup of mint.
14. Set aside.
15. Grill or broil skewers, turning once, until meat is cooked to desired degree of doneness, 10 to 20 minutes.
16. Remove meat and vegetables from skewers and serve with yogurt sauce, in pita bread if desired.

lean beef, redwine vinegar, garlic, olive oil, brown sugar, mustard, worcestershire sauce, salt, herbs, fresh chives, lemon juice, red bell pepper, green bell pepper, white onions, garlic, garlic, plain yogurt, pita breads, fresh mint

Taken from cooking.nytimes.com/recipes/3765 (may not work)