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Grilled Pork & Veal Kebabs

Barbecue.Master's picture
  Boneless pork leg 3 Pound
  Boneless leg of veal 3 Pound, cut into 1 1/2 inch cubes
  Olive oil 1⁄2 Cup (8 tbs)
  Thinly sliced onions 2 Cup (32 tbs)
  Bay leaves/Dry bay leaves soaked in hot water for 1 hour 30 (Fresh)
  Salt To Taste
  Pepper To Taste

Sprinkle meat lightly with salt and pepper; then mix meat with oil.
In a large bowl, layer oil-meat mixture and onions.
Cover and refrigerate for at least 6 hours or until next day.
To assemble, thread meat and bay leaves on sturdy metal skewers a pork cube, a veal cube, then a bay leaf until all ingredients are used.
You will need 10 to 16 skewers.
To cook, place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning occasionally, until pork is no longer pink in center; cut to test (20 to 25 minutes).
To serve, slide meat from skewers.
Let guests top servings of meat with spoonfuls of Tomato-Chile Relish and Eggplant Relish.

Recipe Summary

Difficulty Level: 
Side Dish

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Grilled Pork & Veal Kebabs Recipe