2 lbs veal knuckle meat (cubed)
1 yellow onion (large dice)
1 green bell pepper (large dice)
4 oz olive oil
2 oz white wine
2 oz lemon juice
1 tsp fresh parsley (minced)
1 tsp tarragon (minced)
1 tsp sage (minced)
¼ tsp kosher salt
¼ tsp ground black pepper
Using bamboo skewers place a piece of veal, onion then bell pepper continue alternating items. Place kebabs in a hotel pan. Now cover with olive oil, wine,lemon juice, parsley, sage, tarragon, salt and pepper. Allow to marinade overnight covered. To cook heat up grill and cook for 2-3 minutes per side then serve.