There is no need for marinating meat to make it tender; this only adds a layer of taste that is unappreciated. Begin with selecting good quality beef or venison. I use loin or tenderloin only, the latter being prefered.You will need 1/4 pound per serving.

INGREDIENTS FOR FOUR REAL EATERS

Three bottles of quality red wine: cab, shiraz, malbec,etc. that are chilled to 50 degrees. Open the first for use in preparation of this dinner and pour 4 ounces into a crystal wine glass.

1. Cut meat into 1 1/2" cubes, sprinkle with coarse black pepper and garlic powder, and mix well with hands.
2. Remove stems from mushrooms that you picked out that are 1 1/2"in diameter. Splash olive oil into gill area, sprinkle with garlic powder, black pepper and oregano. Toss with your hands. Wipe hands with paper towel.
3. Toss 2 oz wine and swish around with tongue for 5 sec and swallow. Taste should be great; if not you must stop, return to get better wine and repeat step #3.
4. Cut 1-2 large bell peppers so you have 16 squares 1 1/2"
5. Repeat Step 3 to reassure yourself.
6. Cut any large onion so you have 24 1 1/2" single square which you douse with olive oil, then add the bell peppers and mix with your hands.
7. Begin to thred your skewers with a chunk of meat, then onion, meat, mushroom, meat,pepper, repeating until you end with meat. The skewer should be heavy, so heavy you need more wine to taste, just to be on the safe side. Cover with plastic wrap and age for 2-3 hours.
8 Start grill with about 4# charcoal. If you do not have a charcoal grill, cease what you are doing and curse Hank Hill. Then do the best you can with what you have.
9. Pour full glass of wine and return to grill, spread coals, return to get platter of kabobs.
10. Knock back 1/2 glass wine, swishing generously before swallowing, then wire brush what ever you cooked before off the grill. Do this vigorously.
11. Tell the kitchen help to set the table and pour wine with the 3 rd bottle to be set on the table newxt to your place.
12. Place kabobs on the grill and close lid. Leave alone for 5 minutes while you empty and return your crystal glass to the kitchen and make a visual check of the table.
13. Open grill and roll kabobs 180 degrees, then close grill for 5 minutes.
14. Open grill, remove kabobs, take to work area, remove skewers/plate, add 1 1/2 tablespoons black bean/mango salsa( this is from another recipe session), bring to table where the help has already served wine and a mixed green salad that has chunks of blue cheese in it to meld with the wine and charred meat as you chew.
15. Chit Chat about this and that, but mainly just enjoy the meal and your friends. If anyone does do like the meal they can never return.

Where else but AR could you find a better menu?

I'm going to do this tonight while watching Jack Bauer.

I've done it before and it works.

Looks like a hearty recipe and told as such.Thanks for that and will try and report back.

Best-
Locksley,R