Veal and vegetable skewers are a great way to prepare something fun, colorful, and healthy for your next barbecue – especially if you’re trying to get your kids to eat some vegetables. For this recipe, we decided to use some classic barbecue vegetables like peppers and cherry tomatoes. However, these cheerful skewers will work perfectly with almost everything you have on hand – different types of mushrooms, eggplants, zucchini, purple onions, corn, or even pineapple. The secret lies in a beautiful and rather simple marinade based on pure olive oil, dijon, garlic, and some herbs for extra flavor. This is also something you can experiment with, such as replacing dried chives with your favorite herbs like rosemary, thyme, oregano, or marjoram.
When grilling skewers, there is, however, one thing to keep in mind. You will be using small, bite-sized pieces that require some extra attention (as they can burn easily). Keeping an eye on them and turning them occasionally will give you the best possible results – your meat will be soft and juicy on the inside and lightly charred and crispy on the outside.
2 lbs veal shoulder, cut into bite-sized pieces
7oz button mushrooms, stems removed
1 large red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, whole
1 cup pearl onions, whole
½ cup olive oil
2 tsp dijon mustard
3 garlic cloves, crushed
2 tbsp fresh parsley, finely chopped
1 tsp dried chives
1 tsp pink Himalayan salt
½ lime, juiced
Remove meat from the refrigerator about 30 minutes before use. Rinse thoroughly under running water and place on a large cutting board. Using a sharp cutting knife, cut into bite-sized pieces and set aside.
Cut each pepper in half lengthwise and remove stems and seeds. Slice lengthwise and chop into approximately 1-inch pieces.
Plunge mushrooms into the water and brush any dirt. Remove the stems and place in a bowl. Set aside.
Carefully peel onions making sure to keep them whole. Rinse tomatoes and set aside.
Now, prepare the marinade. Peel garlic cloves and discard the skin. Using a sharp knife, chop each clove and place in a small bowl. Sprinkle with salt and gently press down until completely crushed. Sprinkle with finely chopped parsley and dried chives. Pour in the oil and mix well. Finally, add dijon mustard and sprinkle with lime juice. Refrigerate the marinade for about 10 minutes.
Meanwhile, divide the meat and vegetables among 8-9 skewers, depending on the size. If you’re using wooden skewers, make sure to soak them for 15-20 minutes to prevent them from burning. If, however, you’re using metal skewers, lightly brush each with some oil before adding the meat and vegetables.
Remove the marinade from the refrigerator and generously brush the previously prepared skewers with this mixture. Place them on a large platter, baking sheet, or a large tray and refrigerate for a while (20-30 minutes will be enough).
Now, start the fire in your Breeo smoke reducing fire pit by adding some dry, thin branches and newspaper or cardboard for kindling. Carefully add some wood logs and allow it burn for 25-30 minutes, or until halfway burnt. Using a long-handled grill hoe, rake the glowing embers and lightly grease the grill. Make sure to keep the grill halfway down to prevent the small pieces of meat and vegetables from burning.
Grill for 4-5 minutes, turning once. When the skewers are almost done, lower the grill and continue to grill for a couple of minutes more, or until lightly charred.
Remove from the grill and serve immediately.
You may want to use the remaining fire and the heat from the grill and add a couple of lemon, orange, or grapefruit slices for serving.