Veal and veggie kebabs
Serves 6
Ingredients
- 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
Preparation
- 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.
- Meanwhile, cut peppers in half. Remove the stems, seeds and pith then cut into small squares. Peel onions. Rinse cherry tomatoes.
- Assemble the kebab sticks by alternating between pieces of meat, pepper, onion and cherry tomatoes.
- Cook on the barbecue for approximately 20 minutes. Turn frequently to cook all sides. Serve straight away.
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
January
February
March
April
May
June
July
August
September
October
November
December
