Marinated veal kebabs

June 19, 1991

The next time you want to grill something a little a different, but very simple and delicious, try sesame veal Kebabs.

The marinated strips are threaded onto skewers and cooked just until done, which takes only four to five minutes.

Serve the Kebabs with easy accompaniments such as a colorful vegetable medley or a rice and snow pea salad.

The recipe is from the National Live Stock and Meat Board.

Sesame Veal Kebabs

1 pound veal cutlets, cut 1/4 -inch thick

1/3 cup dry white wine

2 tablespoons thinly sliced green onion

2 teaspoons sesame oil

1 teaspoon grated fresh ginger

2 garlic cloves, minced

1/4 teaspoon salt

Cut veal cutlets into one-inch wide strips. Combine remaining ingredients in plastic bag. Add veal strips, turning to coat. Close bag securely and marinated in refrigerator 30 minutes to two hours, turning occasionally. Soak 10 to 12 bamboo skewers in water 10 minutes. Remove veal from marinade. Thread an equal amount of veal strips, weaving back and forth, on each skewer; do not crowd veal strips. Place Kebabs on grid four to five inches above medium coals. Grill four to five minutes, turning once. Serves four.

To check temperature of coals, cautiously hold the palm of your hand about four inches above the coals. Count the number of seconds you can hold it in that position before the heat forces you to pull it away. If you can hold your hand over the coals for about four seconds the fire is medium and ready for use.

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