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

1½ lbs Ground Veal 750g
¼ cup white wine vinegar 60ml
2 tablespoons olive oil 30ml
2 tablespoons chopped fresh basil 30ml
or
2 teaspoons dried basil leaves, divided 10ml
½ teaspoon salt, divided 2ml
1 garlic clove, minced
1 each zucchini and yellow squash, cut into ½” thick slices (4 oz each)
2 small bell peppers, red, yellow, green or a combination,
cut into 1-inch pieces
1 cup fresh bread crumbs 250ml
1 large egg, beaten slightly

Methods:

Stir together vinegar, oil, 1 tablespoon fresh basil and ¼ teaspoon salt.Add squash and peppers, tossing to coat well, set aside.Combine ground veal, bread crumbs, egg, garlic, remaining 1n tablespoon of fresh basil and ¼ teaspoon salt, mixing lightly but thoroughly.Shape into 18 meatballs.
Thread meatballs and vegetables alternately on 6 (8″) skewers.Brush veal and vegetables lightly with remaining marinade.Place kabobs on grid over medium coals, and grill 12-14 minutes, turning once, just until veal is cooked through.

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.

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.

1lb veal, cut into 1 inch cubes 500 g

If pre-cut veal stewing cubes are not available where you shop, a boneless sirloin tip or round roast can be cut up to make your own cubes.

assorted vegetable or fruit chunks
(eg. peppers, zucchini, pineapple)

1/2 cup pineapple juice concentrate 125 mL
2 tablespoons soy sauce 30 mL
2 tablespoons brown sugar 30 mL
1 teaspoon cumin 5 mL
pinch of cayenne

Instructions

1. Combine ingredients for your marinade choice.
2. Pour over veal cubes stir to coat.
3. Let stand at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor.
4. Soak wooden skewers in water 10 minutes to prevent burning.
5. Thread marinated veal onto skewers, alternating with vegetable or fruit chunks.
6. Broil or barbecue 8-10 minutes turning once and brushing with extra marinade for the first 5 minutes.
7. Discard leftover marinade.

1lb veal, cut into 1\” cubes 500 g
assorted vegetable or fruit chunks
(eg. peppers, zucchini, pineapple)
3 tablespoons peanut butter 45 mL
2 tablespoons soy sauce 30 mL
2 tablespoons lemon juice 30 mL
2 tablespoons lime juice 30 mL
2 tablespoons brown sugar 30 mL
1/4 teaspoon hot pepper flakes (optional) 1 mL

Instructions

1. Combine ingredients for your marinade choice.
2. Pour over veal cubes; stir to coat.
3. Let stand at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor.
4. Soak wooden skewers in water 10 minutes to prevent burning.
5. Thread marinated veal onto skewers, alternating with vegetable or fruit chunks.
6. Broil or barbecue 8-10 minutes turning once and brushing with extra marinade for the first 5 minutes.
7. Discard leftover marinade.