Veal Tenderloin and Vegetable Skewers

Veal Tenderloin and Vegetable Skewers

  • Preparation 20 min
  • Cooking 8 min
  • Marinating 1 h
  • Servings 4
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

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

  • Toppings

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

Shop now