Italian Veal Kabobs

Ingredients

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

Equipment

• sauce pan
• grill
• ziploc bags
• metal skewers

Directions

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