1⁄2 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon freshly chopped rosemary
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
It is very important to cut meats into the same size pieces for even cooking.
1⁄4 – 1⁄3 pound pork tenderloin or boneless chop, cut into 8 (1-inch) pieces
4 slices pancetta, about 1/8 pound, each slice cut into 4 pieces
16 whole fresh sage leaves
1 large or 2 medium sweet Italian sausage links, about ¼ pound, cut into 8 pieces
1⁄4 – 1⁄3 pound boneless lamb (leg or sirloin), cut into 8 (1-inch) pieces
1⁄4 – 1⁄3 pound boneless, skinless chicken breast, cut into 8 (1-inch) pieces
8 (10-inch) bamboo skewers, soaked in cold water for 30 minutes
Prepare oven according to Mugnaini’s Grilling Environment.
Combine all the ingredients in a small bowl and stir to combine; set aside.
Thread the skewers with a piece of pork, followed by a piece of pancetta (fold in half if necessary), a fresh sage leaf, a piece of sausage, and a piece of lamb, followed by another slice of pancetta, a sage leaf, and ending with a piece of chicken. Place skewers on a sheet pan and drizzle with marinade; turn to coat. Cover and refrigerate for 2 – 3 hours or overnight.
Heat grill for 5 minutes. Cook for 6 – 8 minutes, turning every 1 – 2 minutes, or until browned and cooked through. Remove and then squeeze lemon over top. Let rest for 5 minutes before serving.