Place the sticks in the water so that they do not burn during the barbecue. Cut the veal loin into 2-3 cm pieces, put them in a bowl and marinate the veal loin with the Mexican herbs. Also cut the vegetables into equal square pieces of about 2-3 centimeters. You can start threading the skewers.
Place the skewers on the BBQ and grill until the meat has reached a core temperature of 55°C (131°F).
Tip: Serve the Mexican skewers with homemade guacamole and sour cream!
Enjoy your meal!!
Source: Mayke | FOCUS & CLICK