Name: Grilled Beef & Vegetable Kebabs
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels; 1 cup finely chopped carrots; 1 cup finely chopped celery; 2 large yellow onions, finely chopped; 2 large cloves garlic, finely chopped; 1/2 cup red wine (Burgundy or Pinot Noir works well); 2 tablespoons Worcestershire sauce; 1 quart beef broth; 1 1/2 pounds red-skinned potatoes, cut into 1-inch chunks; One 32-ounce can diced fire roasted tomatoes with juice; 3 cups (or one 10-ounce bag) chopped chard; 6 sprigs fresh thyme; 2 bay leaves; Salt and pepper, to taste; Tabasco sauce, for serving; Grated Parmesan cheese, for serving

Glide vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a dinky bowl.
Skewer pork, mushrooms, tomatoes, bell pepper items and onion chunks, alternating evenly, on 8 steel or wooden skewers. Location the kebabs in a 9-by-13-scuttle baking dish and pour the marinade over them. Refrigerate (or store in a cooler filled with ice) for a minimal of two hours and as a lot as 8 hours.
Preheat grill to medium-excessive. Capture the kebabs from the dish; discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes entire. To grill over your campfire, support the skewers over the flames (but fabricate no longer let the flames contact the meals), turning time and every other time, till the meat is cooked to your liking, about quarter-hour for medium.

Pointers

Equipment: 8 steel or wooden skewers

To ruin ahead: Marinate kebabs (Step 2) for as a lot as 8 hours.

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