Ingredients:

1½ lb Veal (100g/serving) 800g
21-25 shrimp, peeled and de-veined, raw (3 per portion)
1 onion
red and green sweet peppers
olive oil
lemon juice
thyme and basil
crushed black pepper
mushrooms – any fresh workable size

Instructions

Cut the Veal into 2.5cm Cubes (1″). Combine oil, lemon juice, herbs and spices to form a marinade, sufficient to cover Veal.Pour over veal and refrigerate 2-4 hours.Cut vegetables to similar size as the veal.Alternate and thread veal, shrimp, and vegetables onto a skewer.Broil skewers, basting with marinade until cooked.

To Serve: Baste with veal juice, lemon juice and chopped oregano.