Spiedini and Panzanella Salad

Place the meat in a shallow dish. Whisk marinade ingredients together and pour half over the meat; let stand 30 minutes to 1 hour. Season the remaining dressing with salt and pepper and reserve to pass at the table.
 
Bring a few inches of water to a boil, salt it and add fennel. Blanch 3 minutes, remove and cold shock; drain. Repeat with onions then peel off skins, if using cipollinis.

While the meat is marinating, broil or char peppers for the salad over an open flame to blister all over. Place in a bowl to cool and loosen skins then peel, seed and coarsely chop.
 
Preheat oven to 400°F and toast bread cubes until golden. Remove and cool.
 
Purée 1 tomato in a high-speed blender with vinegar, garlic, anchovy and chili pepper, and stream in oil. Or, halve the tomato and push it cut-side down through a strainer or sieve into bowl and whisk in remaining ingredients.
 
Preheat broiler, grill or grill pan to high. 
 
Skewer the meat with bay leaves and the fennel, bay and onion on separate skewers. Grill or broil meat about 4-5 minutes on each side and the vegetable skewers about 2-3 minutes each side as well.

To finish the salad, pour dressing into a large bowl, add bread and toss to coat. Coarsely chop remaining tomatoes and add them to bowl with chopped roasted peppers, olives, capers, parsley, onions and basil. Toss to combine and season the salad with salt and pepper.

Serve meat with lemon wedges and reserved dressing at the table with salad alongside.