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Veal and veggie kebabs

Serves 6


  • 800 g veal shoulder
  • 300 g cherry tomatoes
  • 1 green pepper
  • 1 yellow pepper
  • 250 g spring onion
  • 2 twigs of rosemary
  • Olive oil
  • Salt and pepper


  1. Rinse and shed the rosemary Chop finely. Dice meat into cubes. Place in a bowl. Drizzle with olive oil then add in the rosemary, salt and pepper. Mix and leave for 30 minutes.
  2. Meanwhile, cut peppers in half. Remove the stems, seeds and pith then cut into small squares. Peel onions. Rinse cherry tomatoes.
  3. Assemble the kebab sticks by alternating between pieces of meat, pepper, onion and cherry tomatoes.
  4. Cook on the barbecue for approximately 20 minutes. Turn frequently to cook all sides. Serve straight away.
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