Veal Kebabs

Veal and Artichoke Kebab

Veal Kebabs

Directions

  1. Using bamboo skewers, alternate pieces of veal, onion and bell pepper.
  2. Place kebabs in a hotel pan. Cover with olive oil, wine, lemon juice, parsley, sage, tarragon, salt and pepper. Allow to marinate overnight covered.
  3. To cook, heat up grill and cook for 2-3 minutes per side, then serve.

Ingredients

  • 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

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