Italian Meat and Vegetable Kebabs - Spiedini

Cut the yellow and red bell pepper into thick slices and then into smaller square pieces. 

Cut the beef into chunks, which should way about 30 g each. 

Cut the chicken into chunks, about 25 g each.

Cut the sausages into chunks, about 25 g each.

Cut the pancetta into squares, more or less the same size as the bell pepper pieces.

Hold a wooden skewer and pierce through the pieces of meat and vegetables in this order: sausage, pepper, beef, pancetta, pepper, chicken, pepper, chicken (yes, again), pepper, pancetta, beef, pepper, and close with the sausage.

Repeat for all the skewers. 

You can of course use different vegetables, this is the most classic version.

In a large skillet (big enough so the skewers fit on the bottom, heat some evo oil.

When the oil is hot, place the skillets in a row and brown each side, turning them over with the help of thongs.

When all sides of the meat are brown, turn the heat down to medium and pour half a glass of wine in the skillet. 

Once the alcohol has evaporated, put the lid on and cook for about 10-12 minutes, turning them over half way.

Serve hot.