Greek-Style Veal and Vegetable Kebabs

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Marinated chunks of veal grilled with peppers, onions, and mushrooms, served with tsatsiki sauce and corn tortillas.

Many different types of skewered, marinated meats (sometimes fish) and vegetables are eaten throughout the Middle East. This version features veal.

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Marinade : 3 h Preparation : 10 min Cooking : 10 min
590 calories/serving
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Ingredients

2 cloves garlic, pressed
2 shallots, minced 80 g
3 tbsp olive oil 45 mL
3 tbsp lemon juice, freshly squeezed 1 lemon
1 tbsp dried oregano 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
400 g veal cubes (round), 2,5 cm size
2 yellow or red sweet peppers, cut into 2 cm squares 400 g
1 onions, cut into small segments 200 g
24 button (white) mushrooms, whole or halved 340 g
20 mini-tomatoes (cherry, miniature or grape) 1 1/3 cup
8 corn tortillas 360 g
4 servings Tsatsiki Sauce 2 cup(s)

Before you start

Metal skewers are needed for cooking.

Method

Marinate

Press the garlic and mince the shallot, then put them in a shallow dish. Stir in the olive oil and lemon juice, add the oregano, salt, and pepper, then place the meat chunks into the dish and mix well. Cover the dish with plastic wrap and let marinate for several hours, or overnight, in the refrigerator.


Broil or grill outdoors and prepare the sauce

Prepare the tsatsiki sauce.


Prepare the vegetables : Seed the peppers, then cut them into 2 cm squares; Cut the onion into small segments; Leave the mushrooms whole, if similar in size as the rest, otherwise, cut them in half. Alternate the meat and vegetable pieces onto metal skewers. Thread the tomatoes onto separate skewers.


Cook the kebabs and tomatoes on an oiled hot grill or under the broiler, turning them occasionally and basting with oil. The tomatoes will be ready in about 5 min, the kebabs in about 10 min. Serve the kebabs with the sauce and corn tortillas.

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

590

Fat

19 g

30 %

Saturated 4.9 g
+ Trans 0 g

24 %

Cholesterol

70 mg

Sodium

180 mg

8 %

Carbohydrate

72 g

24 %

Fibre

9 g

34 %

Sugars

18 g

Net Carbs

63 g

Protein

36 g

Vitamin A

46 %

Vitamin C

290 %

Calcium

42 %

Iron

26 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Source of  :
Vitamin D

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 3 ½
Milk and Alternatives 1
Meat and Alternatives 2 ½
Fats 2

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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