Serves 4
Veal Kebabs
2 lbs Ontario veal stewing meat cut into 1-inch cubes
4 tbsp olive oil
½ cup minced onion
8 cloves garlic, minced
¼ cup chopped fresh herbs (tarragon, chives, oregano, rosemary, mint, thyme)
2 tbsp ketchup
2 tbsp paprika
2 tsp granulated garlic
2 tsp ground black pepper
1 tsp cumin
½ tsp cinnamon
½ tsp cayenne pepper
1 lemon
1 large red onion, peeled and cut into 1 ½ inch thick wedges
1 large white onion, peeled and cut into 1 ½ inch thick wedges
3 red bell peppers, seeded and cut into 2-inch chunks
Place the veal pieces into a large bowl. Add olive oil, minced onion, garlic, fresh herbs, ketchup, paprika, garlic, black pepper, cumin, cinnamon, and cayenne pepper. Zest and juice the lemon and add to the veal mixture. Mix well and marinate for 6 to 8 hours or overnight.
Thread the veal equally onto 4 skewers and set aside, refrigerated. If you prefer you can thread the veal and vegetables on to skewers, alternating the meat and vegetables and set aside, refrigerated.
Whipped Garlic Goat Cheese
1 cup goat cheese softened
2 tsp lemon juice
1 tsp black pepper
2 cloves garlic, minced
1 tsp chopped fresh chives
2 tbsp extra virgin olive oil
In a medium bowl combine goat cheese, lemon juice, black pepper, garlic, chives, and olive oil
Whip with a wire whisk until smooth and set aside.
Herby Garlic Grilling Oil
½ cup olive oil
¼ cup chopped fresh herbs (tarragon, chives, oregano, rosemary, mint, thyme all work)
8 cloves garlic, minced
Salt and freshly ground black pepper to taste
In a small bowl combine olive oil, herbs, garlic, and season to taste with salt and freshly ground black pepper. Set aside.
Roasted Black Olives with Garlic, Herbs, Onion and Chilies
2 cups kalamata or other black olive, pitted or not
1 small onion, chopped
1or 2 fresh green or red pepperoncini hot chili, or other chili chopped
4 cloves garlic, chopped
¼ cup chopped fresh herbs
½ cup olive oil
Salt and freshly ground black pepper to taste
In a bowl combine olives, onion, chili, garlic, lemon, herbs, and drizzle with a little olive oil
Heat a heavy bottomed fry pan over high heat until smoking. Add in the olive mixture and return to the heat and roast in the hot pan until the olives are lightly charred and the onions are tender, about 10 minutes, stirring frequently. Remove from heat and add remaining olive oil. Season with sea salt and set aside.
8 flat bread pita or naan crusts
Fire up your grill to medium high. Brush skewers with a little of the herby garlic grilling oil.
Grill skewers for 15-20 minutes, basting with herby garlic grilling oil, rotating the skewers onto all sides until lightly charred and the meat is tender, internal temperature 140 degrees F for medium. Vegetables take similar amount of time and remove from grill when lightly charred and tender, basting with herby garlic grilling oil.
Brush pita with a little of the herby garlic grilling oil and grill for 1 to 2 minutes per side
Smear one side of the pita with whipped goat cheese mixture. Place a skewer of grilled veal onto the pita, remove skewer, add a skewer of grilled peppers and onions, remove skewer, garnish with a lite roasted olives and serve immediately.
Source: Ted Reader BBQ