4
Veal souvlaki
30 - 60 minutes
cubed veal
*
veal grilling
Preparation
Cut the aubergines into thick slices. Place them in a colander, sprinkle with salt and put a heavy plate or pan on top. Leave to drain for 15 minutes. Mix the olive oil with the white wine, the lemon juice, salt, pepper, thyme, crushed garlic and mint. Leave the pieces of veal in this marinade for at least half an hour.
Halve the sweet pepper, remove the seed pods and seeds and cut the flesh into decent sized chunks. Remove the meat from the marinade and pat it dry with paper towel. Oil the wooden or metal skewers and thread on the meat, alternated with pieces of aubergine, pepper and onion. Grill them for 20 minutes at 7 cm. (3 inches) under a pre-heated grill or on the barbecue, turning regularly. Serve with rice with fresh green herbs, and cucumber salad with a mint and yoghurt dressing.
Tip:
* Sprinkle the souvlaki with feta crumbs.
Ingredients
- 600 gr. cubed veal
- 1 small aubergine
- 8 tbsp. olive oil
- 4 tbsp. dry white wine (retsina)
- 3 tbsp. lemon juice
- freshly ground (black) pepper
- salt
- ½ tbsp. freshly chopped thyme
- 1 clove garlic
- ½ tbsp. freshly chopped mint
- 1 sweet red pepper
- 16 pitted black olives
- 4 wooden or metal skewers
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