Veal Skewers with Cabbage Salad and Creamy Dressing
Veal Low Calorie Recipes Meat Dishes Gluten-Free Recipes
A quick lunch built around a beautiful red cabbage from the market. Cabbage, along with cauliflower and onion, even if they are not organic, don't retain pesticides, so we can add them to the autumn menu without worry.
Ingredients
1/2 small red cabbage
a few sprigs of chopped parsley
1 tablespoon pomegranate seeds
salt
Veal Skewers
350g veal (or beef - chuck or steak; or boneless skinless chicken thighs)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
zest from 1/4 organic lemon
1 tablespoon olive oil
black pepper
Creamy Dressing
150g Greek yogurt
1 tablespoon sesame paste
1 tablespoon olive oil
1 large garlic clove
1 tablespoon lemon juice
1/2 red hot pepper
salt
Servings: 2-3
Calories: 999 cal (total; calculated with 2% yogurt)
How to prepare veal skewers with cabbage salad and creamy dressing
- Cut the meat into small cubes (about 1.5-2 cm). Thread them onto wooden or metal skewers (4-5 pieces per skewer; you'll get 6 skewers).
- Mix the rest of the skewer ingredients and pour over the skewers. Massage well so they are covered all over and then grind black pepper over them. Let them marinate for a few hours (in the refrigerator, covered with plastic wrap; take them out 15 minutes before grilling).
- For the dressing, crush the garlic with a little salt until it becomes a paste. Add the lemon juice over it and let it macerate for 5 minutes.
- While the garlic sits, add the rest of the dressing ingredients to a small food processor or immersion blender container. Add the garlic and hot pepper cut into cubes and blend until creamy. Add 3-4 tablespoons of water, enough to get a soft dressing that flows off the spoon. Finally adjust salt.
* the dressing keeps well in the refrigerator; it will thicken after a while, becoming like mayonnaise; in this case just thin it with a little water when using - Cut the cabbage into thin strips, sprinkle with a little salt and knead for a few minutes, until the cabbage feels soft and moist and has lost quite a bit of volume.
- Add 2-3 tablespoons of dressing and mix well, until the dressing is almost invisible. Mix with coarsely chopped parsley and adjust salt.
- Heat a cast iron grill pan for 5 minutes, without added fat. When the pan is hot, place the skewers, with space between them, and cook 2-3 minutes per side and then another 30 seconds on the sides.
- Serve the skewers immediately, accompanied by the cabbage salad, sprinkled with pomegranate seeds and extra dressing on the side (it goes well drizzled on the meat too).
