Ingredients:

1 glass of aged Grappa
1 glass of Pigato wine
1 pinch of horseradish
1 pinch of tarragon
1 pinch of chive
1 pinch of chervil
A pinch of thyme
Half whole clove of garlic
2 juniper berries
Some rosemary
Salt q.s.
Pepper q.s.
600 g of mixed meat
1 yellow, green and red pepper
4 tomatoes
Celery leaves
Parsley leaves
Laurel leaves

Preparation:

Prepare a marinade with aged Grappa, a glass of Pigato wine, a pinch of horseradish, tarragon, chive, chervil, thyme, half of a clove of garlic, two juniper berries, some rosemary needles and as much salt and pepper as necessary.
Leave the various meat pieces (just as you like: beef, veal, chicken, pork, lamb, sausage, turkey, rabbit) for two hours in the marinade. Then place them on the skewers, alternating the meat with the yellow, green and red pepper and the tomato and celery as well.
Heat the Grappa on the grill (or on another source of heat) for five minutes, place the well-drained skewers on some parsley leaves and two laurel leaves on the grill very close to each other.
While roasting, brush the skewers in various parts with the liquid marinade.
Serve with boiled potatoes or rice pilaf.

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