Ingredients:

1 lb Veal Leg Cutlet 500g (cut 1/4″ thick)
1/3 cup dry white wine 80ml
2 tablespoons thinly sliced green onion 30ml
1 teaspoon Oriental dark roasted sesame oil 5ml
1 teaspoon grated fresh ginger 5ml
2 garlic cloves, minced
¼ teaspoon salt 1ml

Methods:

Cut Veal Leg Cutlets into 1inch wide strips.Combine wine, green onion, sesame oil, ginger, garlic and salt in plastic bag.Add Veal Strips,turning to coat.Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.Remove veal from marinade.Thread an equal amount of veal strips (weaving back and forth) on each skewer do not crowd veal strips.Place kabobs on grid 4-5 inches above medium coals.Grill 4 to 5 minutes, turning once.