Citrus Veal Brochettes

Veal Citrus Brochettes
 

Ingredients

 
  • 18 to 24 - veal brochette cubes* cut from the sirloin tip or loin
  • 3 cloves
  • 1 clove of garlic
  • Juice of ½  lemon
  • Juice of ½  orange
  • Juice of ½ lime
  • 250 g (1/2 lb.) zucchini
  • 12 cherry tomatoes
  • 1 thyme leaf
  • 60 ml (4 tablespoon) olive oil
  • Salt and pepper to taste
* Important do not use braising cubes.
 

Tags

Veal, Milk-Fed Veal, Cubes

Preparation

  1. Crush cloves, peel and chop garlic.
  2. Add garlic and crushed cloves to the cubes in an earthenware container. Add oil and citrus juice (lemon, orange and lime) then salt, pepper and thyme. Marinate for 30 minutes.
  3. Clean zucchini and cut into chunks. Drain veal cubes and set aside marinade.
  4. Prepare brochettes starting with a cherry tomato. Alternate pieces of veal with zucchini and finish with a  cherry tomato.  (3 or 4 veal cubes per brochette)
  5. Brush brochettes with marinade. Broil for approximately 8 to 10 minutes (sear brochettes on one side before turning and do not press on meat so the juice is not extracted). 
 
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.

Related Product