Kebabs of Veal Onion and Pineapple
|Lean veal||3⁄4 Pound, thinly sliced (375 Gram)|
|Onions||2 Medium, cut into wedges|
|Canned sliced pineapple||16 Ounce, drained (450 Gram)|
|Pineapple syrup||2 Tablespoon|
|Lemon juice||2 Tablespoon|
Combine honey, pineapple syrup, lemon juice and butter in a pan and heat, stirring, until bubbly, for a baste.
Cut veal slices into 1" (2 1//2 cm) wide stirps.
Cut pineapple into pieces.
Thread veal, onions and pineapple, alternately, on skewers and brush with the baste.
Cook over hot coals for 18-20 minutes, until meat is teander, turning and brushing often with the baste.