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.
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