kabob
Veal Kabob Bites
Preparation time: 15 minutes
Marinating time: 30 minutes – 2 hours
Cooking time: 4-5 minutes
Ingredients
1 lb Veal Leg Cutlet 500g (cut 1/4″ thick)
1/3 cup dry white wine 80ml
2 tablespoons thinly sliced green onion 30ml
1 teaspoon Oriental dark roasted sesame oil 5ml
1 teaspoon grated fresh ginger 5ml
2 garlic cloves, minced
¼ teaspoon salt 1ml
Directions
Cut Veal Leg Cutlets into 1inch wide strips.
Combine wine, green onion, sesame oil, ginger, garlic and salt in plastic bag.
Add Veal Strips, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.
Remove veal from marinade.
Thread an equal amount of veal strips (weaving back and forth) on each skewer; do not crowd veal strips.
Place kabobs on grid 4-5 inches above medium coals.
Grill 4 to 5 minutes, turning once.
Recipe Source: Grilled Veal Five Recipe Page
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Tags: teaspoon salt, Veal Kabob Bites, medium coals, roast, Close bag
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Veal Brochette with Jumbo Shrimp
Makes 7-8 kabobs
Ingredients
1½ lb Veal (100g/serving) 800g
21-25 shrimp, peeled and de-veined, raw (3 per portion)
1 onion
red and green sweet peppers
olive oil
lemon juice
thyme and basil
crushed black pepper
mushrooms – any fresh workable size
Directions
Cut the Veal into 2.5cm Cubes (1″).
Combine oil, lemon juice, herbs and spices to form a marinade, sufficient to cover Veal.
Pour over veal and refrigerate 2-4 hours.
Cut vegetables to similar size as the veal.
Alternate and thread veal, shrimp, and vegetables onto a skewer.
Broil skewers, basting with marinade until cooked.
To Serve: Baste with veal juice, lemon juice and chopped oregano.
Recipe Source (Banff Park Lodge)
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Tags: veal, Broil skewers, kabobs, veal juice, green sweet peppers olive oil lemon juice thyme
Veal and Vegetable Kabobs
Preparation time: 20 minutes
Cooking time: 12 to 14 minutes
Serves 6
Ingredients
1½ lbs Ground Veal 750g
¼ cup white wine vinegar 60ml
2 tablespoons olive oil 30ml
2 tablespoons chopped fresh basil 30ml
or
2 teaspoons dried basil leaves, divided 10ml
½ teaspoon salt, divided 2ml
1 garlic clove, minced
1 each zucchini and yellow squash, cut into ½” thick slices (4 oz each)
2 small bell peppers, red, yellow, green or a combination,
cut into 1-inch pieces
1 cup fresh bread crumbs 250ml
1 large egg, beaten slightly
Directions
Stir together vinegar, oil, 1 tablespoon fresh basil and ¼ teaspoon salt.
Add squash and peppers, tossing to coat well, set aside.
Combine ground veal, bread crumbs, egg, garlic, remaining 1 tablespoon of fresh basil and ¼ teaspoon salt, mixing lightly but thoroughly.
Shape into 18 meatballs.
Thread meatballs and vegetables alternately on 6 (8″) skewers.
Brush veal and vegetables lightly with remaining marinade.
Place kabobs on grid over medium coals, and grill 12-14 minutes, turning once, just until veal is cooked through.
Recipe Source (Grilled Veal Five Recipe Page)
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Tags: wine vinegar, veal kabobs, veal, grill 12-14 minutesGrilled Veal Brochettes
Preparation time: 12 minutes
Marinade time: 1 hour
Cooking time: 12 minutes
Serves 6
Degree of difficulty: very simple
Marinade Ingredients
1 cup oil 250ml
¼ cup wine vinegar 60ml
2 garlic cloves, crushed
1 teaspoon paprika 5ml
1 teaspoon curry 5ml
1 teaspoon thyme 5ml
½ teaspoon rosemary 2ml
1 bay leaf
1 teaspoon salt 5ml
to taste: fresh ground black pepper
Ingredients
1¼ lbs Veal Cubes 625g 1½ ” cubes (3½ cm) (Veal Leg or Loin)
Per Brochette
1 slice bacon, cut in 4 pieces
2 slices zucchini, cut 1″ (2½ cm)
2 green onions (white part)
or small summer onions, blanched
lemon juice, salt and pepper
chopped chives & fresh parsley
Marinade preparation
Blend marinade ingredients well and pour over Veal Cubes.
Let set in marinade at least one hour.
Turn meat over 2-3 times.
Directions
Cut the bacon and the zucchini, and sprinkle the latter with lemon juice.
Blanch the onions.
Drain the veal.
Put Veal, bacon, zucchini and onions on skewers, alternating each.
Calculate about 4 veal cubes per brochette.
Grill brochettes 4″ (10cm) from the heat source, 5-6 minutes per side.
Season to taste and sprinkle with chives and parsley.
Serve immediately.
Serve with: rice
Recipe source (Delft Blue Postcard Recipes)
Tags: French cuisine, rice recipe, veal breast recipe, simple marinade ingredients
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