Italian Veal Kabobs

Name: Italian Veal Kabobs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters dry white wine; 59 milliliters finely chopped flat-leaf parsley; 5 cloves garlic, minced; 59 milliliters fresh lemon juice; 1 teaspoon lemon zest; 1 Tbsp olive oil; 1 teaspoons freshly ground pepper; 907 grams round red potatoes, quartered; 1 small purple onion, cut into 1/2-inch wedges; 2 larges sweet red peppers, cut into 2-inch pieces; 1 teaspoons salt; 454 grams lean boneless veal, cut into 1-inch pieces

Italian Veal Kabobs might be a good recipe to expand your main course repertoire. This gluten free and dairy free recipe serves 4. One serving contains 379 calories, 29g of protein, and 12g of fat. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up wine, olive oil, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cook potato in boiling water to cover in a large saucepan 12 to 15 minutes or until tender.

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Potato

Water

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Sauce Pan

Drain and let cool.

Place veal and potato in a heavy-duty, zip-top plastic bag.

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Potato

Veal

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Ziploc Bags

Combine wine and next 3 ingredients, and stir well.

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Wine

Pour wine mixture over veal and potato; seal bag, and marinate in refrigerator at least 8 hours, turning occasionally.

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Potato

Veal

Wine

Drain veal and potato, reserving marinade.

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Marinade

Potato

Veal

Place marinade in a small saucepan; bring to a boil.

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Marinade

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Sauce Pan

Remove from heat, and set aside.

Thread veal, potato, red pepper, and onion onto 4 (12-inch) metal skewers.

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Red Pepper

Potato

Onion

Veal

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Metal Skewers

Brush with reserved marinade.

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Marinade

Sprinkle with salt and 1/2 teaspoon pepper.

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Pepper

Salt

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

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Cooking Spray

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Grill

Place kabobs on rack; grill, covered, 6 to 7 minutes on each side, brushing occasionally with marinade.

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Marinade

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Grill

Combine parsley and lemon zest; sprinkle over kabobs just before serving.

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Lemon Zest

Parsley

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Ingredients

Servings:

59milliliters

dry white wine 59milliliters

finely chopped flat-leaf parsley 5cloves

garlic, minced 59milliliters

fresh lemon juice 1teaspoon

lemon zest 1Tbsp

olive oil 1teaspoons

freshly ground pepper 907grams

round red potatoes, quartered 1small

purple onion, cut into 1/2-inch wedges 2larges

sweet red peppers, cut into 2-inch pieces 1teaspoons

salt 454grams

lean boneless veal, cut into 1-inch pieces

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.