Lemon veal brochettes
Prep Time
Cooking Mode
340 g (12 oz.) oz veal cutlets, cut into 2.5 x 5-cm (1 x 2-in.) strips
2 tbsp. tbsp. olive oil
2.5 mL (½ tsp) tsp lemon zest
2 tbsp. tbsp. lemon juice
1 garlic, minced
12.5 mL (2 ½ tsp) tsp salt
6.2 mL (1 ¼ tsp) tsp pepper
8 metal skewers or wooden skewers soaked in water for 30 minutes
4 green onions, green part only, sliced into 2.5-cm (1-in.) pieces
16 small cremini mushrooms
Lemon wedges, for serving
340 g (12 oz.) oz veal cutlets, cut into 2.5 x 5-cm (1 x 2-in.) strips
2 tbsp. tbsp. olive oil
2.5 mL (½ tsp) tsp lemon zest
2 tbsp. tbsp. lemon juice
1 garlic, minced
12.5 mL (2 ½ tsp) tsp salt
6.2 mL (1 ¼ tsp) tsp pepper
8 metal skewers or wooden skewers soaked in water for 30 minutes
4 green onions, green part only, sliced into 2.5-cm (1-in.) pieces
16 small cremini mushrooms
Lemon wedges, for serving
Directions
1Preheat barbecue to medium-high.
2Toss veal strips with oil, lemon zest, lemon juice, garlic, salt, and pepper.
3Thread veal onto skewers by "folding" each strip 2 or 3 times to press meat together, and alternating with the green onions and mushrooms.
4Grill brochettes on barbecue for 2 to 3 minutes per side or until meat is just cooked through and mushrooms are tender. Serve with lemon wedges.
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Personal Note
Personal Note