Veal Tenderloin and Vegetable Skewers

Name: Veal Tenderloin and Vegetable Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: ½ tsp salt; ½ tsp red pepper flakes; ½ tsp dried oregano; ½ tsp ground fennel seeds; ½ tsp dry mustard; 1 3/4 lb (800 g) grain-fed veal butt tenderloin, cubed; ½ lb (225 g) mini bell peppers, various colours; 1 lb (450 g) cocktail tomatoes; 2 zucchini, cut into ½-inch (1.5 cm) rounds; ½ cup (60 g) feta cheese, crumbled; ¼ cup (10 g) cilantro leaves

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Preparation 20 min
Cooking 8 min
Marinating 1 h
Servings 4

Sans noix
Sans gluten
Sans oeufs

Ingredients

Meat
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp ground fennel seeds
- ½ tsp dry mustard
- 1 3/4 lb (800 g) grain-fed veal butt tenderloin, cubed
Toppings
- ½ lb (225 g) mini bell peppers, various colours
- 1 lb (450 g) cocktail tomatoes
- 2 zucchini, cut into ½-inch (1.5 cm) rounds
- ½ cup (60 g) feta cheese, crumbled
- ¼ cup (10 g) cilantro leaves

Preparation

Meat
- In a bowl, combine the salt and spices. Add the meat and toss to coat well. Add a drizzle of oil and mix gently. Marinate in the refrigerator for 1 hour, if desired.
Toppings
- Cut 6 mini bell peppers in half lengthwise. Thread the meat alternating with the halved bell peppers, tomatoes and zucchini onto four skewers. Thread the remaining vegetables onto other skewers.
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the skewers for 4 minutes on each side for rare or until the desired doneness.
- When ready to serve, garnish with the feta and cilantro. Serve with rice, couscous or a green salad, if desired.

Personal Note

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Veal Tenderloin and Vegetable Skewers

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Ingredients

Meat

Toppings

Preparation

Meat

Toppings

Personal Note

To help you with this recipe

RICARDO Chef’s Knife