1 pound pork spare ribs 7 ounces fresh pork sausage 5 ounces turkey breast 1 chicken 5 ounces pancetta (Italian bacon) in one piece 1 red pepper 1 onion 5/8 pound of lamb chops 1/3 cup extra virgin olive oil 1/2 ounce Academia Barilla Sapori Italiani seasoning mix 1/4 cup Academia Barilla Traditional Balsamic Vinegar of Modena 1 lemon 2 cloves garlic one sprig rosemary
Butterfly the chicken along the backbone and dress with 1 1/2 tablespoons of the unfiltered Extra Virgin Olive Oil, lemon juice and Italian Seasonings and marinate for eight hours.
Cut the turkey, sausage, pancetta, seeded peppers and onion into cubes approximately 1” on a side and put in a bowl with 1 tablespoon of unfiltered extra virgin olive oil and a dash of Academia Barilla Sapori Italiani seasonings.
After about 8 hours, arrange the meat and vegetables on wooden or metal skewers, alternating the different types of meat. In the meantime, marinate the lamb chops in a ceramic or glass bowl for 8 hours, making sure they are completely covered by a solution prepared with the Balsamic Vinegar of Modena, the garlic and the rosemary.
Season the pork ribs with the garlic and rosemary. Heat the grill and when it is very hot, carefully place the meat on the grill, turning it only once, and cook at least until the meat has browned all over, or a few minutes longer according to your taste.
Remember to salt the meat only after it has been cooked.