juicy veal tenderloin kebabs

Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30 min Preparation
10 min Cooking
4 Portions



  • 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


  • 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.


  1. Cut green, yellow, red bell peppers and onion into cube size chunks, big enough to skewer.
  2. Toss all the veggies into a bowl.
  3. Cut veal tenderloin into cube size chunks and toss in with the veggies.
  4. 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.
  5. Preheat a BBQ over medium high heat to about 300 degrees F.
  6. To assemble, skewer veal tenderloin and vegetables onto kebab sticks in desired order.  
  7. 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.
  8. 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.