- Using bamboo skewers, alternate pieces of veal, onion and bell pepper.
- Place kebabs in a hotel pan. Cover with olive oil, wine, lemon juice, parsley, sage, tarragon, salt and pepper. Allow to marinate overnight covered.
- To cook, heat up grill and cook for 2-3 minutes per side, then serve.
- 1 Peak Fresh Produce® Onion(s), Yellow, large (diced)
- 1 tsp. Peak Fresh Produce® Parsley, Fresh, (minced)
- 1 Peak Fresh Produce® Pepper(s), Green Bell, large (diced)
- 1/4 tsp. pepper, freshly ground
- 4 oz. Roma® Oil, Olive
- 1 tsp. sage, (minced)
- 1/4 tsp. salt, kosher
- 1 tsp. tarragon, (minced)
- 2 lb(s). veal, knuckle meat, (cubed)
- 2 oz. West Creek® Lemon Juice
- 2 oz. wine, white