Ingredients:

Marinade:
1 cup oil 250ml
¼ cup wine vinegar 60ml
2 garlic cloves, crushed
1 teaspoon paprika 5ml
1 teaspoon curry 5ml
1 teaspoon thyme 5ml
½ teaspoon rosemary 2ml
1 bay leaf
1 teaspoon salt 5ml
to taste: fresh ground black pepper

1¼ lbs Veal Cubes 625g 1½ ” cubes (3½ cm) (Veal Leg or Loin)

Per Brochette
1 slice bacon, cut in 4 pieces
2 slices zucchini, cut 1″ (2½ cm)
2 green onions (white part)
or small summer onions, blanched
lemon juice, salt and pepper
chopped chives & fresh parsley

Methods:

Marinade:
Blend marinade ingredients well and pour over Veal Cubes.Let set in marinade at least one hour.Turn meat over 2-3 times.

Cut the bacon and the zucchini, and sprinkle the latter with lemon juice.Blanch the onions.Drain the veal.Put Veal, bacon, zucchini and onions on skewers, alternating each.Calculate about 4 veal cubes per brochette.Grill brochettes 4″ (10cm) from the heat source, 5-6 minutes per side.Season to taste and sprinkle with chives and parsley.Serve immediately.Serve with: rice