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Originally Italian, these kebobs are popular in the Binghamton/Rochester/Syracuse/Elmira, NY area. They are great for tailgate parties!! Other options for meat are lamb, pork, beef, and vension. If you use pork, use tenderloin. If you use beef, use a more tender cut so it doesn't come out too tough. Veal, especially, may come out tough unless left to marinate for three or four days. Mixing two or more meats is very tasty also. NOTE: This is a tangy sauce, actually a vinaigrette. It will marinate anywhere from 1 to 3 pounds of meat.
Units: US | Metric
Serving Size: 1 (187 g)
Servings Per Recipe: 16