Veal Kebab
Veal Meat Dishes Gluten-Free Recipes
I received almost 1 kg of veal chop from Oitele in Copaceni. Half of it I sliced thin and quickly pan-fried (without fat; 1.5 minutes per side), then finished with 2 tablespoons of leftover gremolata from the fish and 1 anchovy fillet. The rest I prepared as you see here. The skewers turned out delicious, their only secret is not to forget them on the grill because the meat becomes dry.
Ingredients
500g veal (chop or tenderloin)
150g Greek yogurt (optional)
parsley
Marinade
1 level tablespoon dried oregano
1 level teaspoon chili flakes
1 level teaspoon ground cumin
75 ml olive oil
salt
Marinated Onion
1 small red onion
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon sumac
salt
Servings: 2-3
How to prepare veal kebab
- Cut the meat into 3 cm cubes. Sprinkle with salt, cumin, chili and crumble the oregano on top. Mix well, then add the oil and mix again. Let it marinate in the refrigerator for at least 4 hours.
- Remove the meat and thread onto skewers (approximately 6 pieces per skewer; I got 6 skewers). Let them come to room temperature, about half an hour.
- Meanwhile, cut the onion into thin scales. Separate the rings and sprinkle with salt. Let sit for 10 minutes, the onion will soften and release juice. Add the lemon juice and let it macerate for 15 minutes. Add the oil and sumac and mix.
- Heat a grill pan to maximum (without adding fat). Place the skewers in it without crowding, cook in batches if needed. Grill the meat for 3 minutes per side, then turn the skewers on their sides and leave for 1 minute each. Don't overcook the meat, especially if using veal chop, as it dries out quickly, like chicken breast. Tenderloin is a bit more forgiving.
- Spread the yogurt in an even layer on the bottom of the serving plate. Place the skewers on top (if you want, you can remove the pieces from the skewers and arrange the meat on the yogurt). Sprinkle with chopped parsley. Garnish with marinated onion and sprinkle more parsley.
- Serve with flatbread, tabbouleh or Iranian rice and the remaining onion alongside in a bowl.
