Thread cubes of horsemeat and vegetables alternately onto the skewers.
In a dish, mix all the ingredients for the marinade; add the kabobs and let them marinate 30 minutes in the refrigerator. Cover.
Preheat the barbecue to medium. Drain the kabobs. Set aside the marinade. Brown kabobs on the barbecue 6 to 8 minutes, turning frequently. Bring the marinade to a boil for about 10 minutes. Skim and reduce by half.
Pour the sauce on the kabobs. Place the kabobs on white rice.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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