juicy veal tenderloin kebabs
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30 min
Preparation
10 min
Cooking
4
Portions
Ingredients
Ingrédients
- 1 Fontaine Family veal butt tenderloin filet mignon
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 red onion
- Vegetable oil, as needed for brushing
marinade
- 5 ml (1 tsp.) black pepper
- 5 ml (1 tsp.) turmeric
- 5 ml (1 tsp.) cayenne
- 15 ml (1 tbsp.) yoghourt
- 10 ml (2 tsp.) ginger paste
- 10 ml (2 tsp.) garlic paste
- Salt, to taste
- Juice of 1/2 lemon
- Tip: you can also substitute both the ginger and garlic paste and use a ginger-garlic paste that combines both in which case you would use 1 Tbsp.
Preparation
- Cut green, yellow, red bell peppers and onion into cube size chunks, big enough to skewer.
- Toss all the veggies into a bowl.
- Cut veal tenderloin into cube size chunks and toss in with the veggies.
- Add ingredients for the marinade to the bowl and mix well to coat both veggies and the meat. Allow to marinate for 10-20 minutes.
- Preheat a BBQ over medium high heat to about 300 degrees F.
- To assemble, skewer veal tenderloin and vegetables onto kebab sticks in desired order.
- Place kebabs on lightly oiled grill grates, and grill until the center of the meat registers about 140 degrees F for medium doneness, about 8-10 minutes, turning kebabs occasionally.
- Brush kebabs with oil every 3 minutes to ensure the skewers stay juicy.
Side dishes
Tips and Tricks
Grilling will deliver the best flavor, but if you don’t have a BBQ or the weather doesn’t permit, place skewers on a parchment lined baking sheet and cook them in a preheated oven at 425 degrees F. This should take about 10-12 minutes, meat is done when internal temperatures registers 140 degrees F.