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Thursday, August 22 2013 08: 15

Veal kebabs

Written by Azdora
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Veal kebabs Veal kebabs

These tender veal skewers are a secodno easy to implement. They are actually of meat rolls, but presented in the classic form of kebabs become very spectacular and highly effective!

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
30 min. € 15

What is needed
Ingredient Quantity
slices of veal n. 12
slices of pancetta n. 12
sage n. 12 leaves
Chiodini mushrooms gr. 30
onion 1
carrot 1
celery n. 1 shank
White wine 1 / 2 glass
parsley 1 bunch
juniper berries qb
salt, pepper, extra virgin olive oil qb


  • Slightly flatten the veal slices with a meat mallet. NB: to make the most of this place the slices on a cutting board between two sheets of parchment paper.
  • Clean iunghi, depriving them of the earthy part. quickly wash them under running water, dry, remove the stems and chop.
  • Peel the onion. Check the carrot and celery depriving the filaments. Wash and chop finely.
  • Arrange on each slice of meat a slice of bacon and a sage leaf and wrap the slices on themselves to form the rolls.
  • Insert the rolls in the skewers, alternating them with the mushroom heads.


  • Warm up some oil in a large pan and lay the skewers.
  • Salt and pepper and sauté until golden brown on all sides.
  • Remove the skewers from the pan and keep them warm.
  • In the same pan add the chopped celery, carrot and onion, a few juniper berries and leave to dry on low heat.
  • Combine the stalks of chopped mushrooms, salt and pepper and cook briefly over high heat, stirring.
  • Pour the white wine and let it evaporate.
  • Re-add the skewers and continue cooking over medium heat and pan covered for 10 minutes.
  • Serve the skewers with the chopped vegetables and mushrooms and sprinkled with chopped parsley.
Bed 9035 times Last modified on Monday, February 10 2014 14: 39