Spicy veal skewers

3
Points®
Total Time
1 hr 10 min
Prep
1 hr
Cook
10 min
Serves
6
Difficulty
Moderate
These skewers, seasoned with paprika and pepper, are savory enough that they don’t need a dipping sauce. A perfect introduction to rich and tender veal, these skewers really showcase the power of a good marinade. The green onion, red wine and paprika marry will with the fresh garlic for a great balance of earthy, tart, vegetal and a little kick. Use a high quality Hungarian paprika to get the richest flavor. Paprika branded HOT will yield a spicier finish, while SWEET paprika will be milder and better suited for a larger group. Serve these skewers over a some quinoa and wilted green such as Swiss chard for a full plate or top a bowl of mixed lettuces, tomato, radish and sweet pepper strips for a main-dish salad. This marinade also works well with flank steak or hanger steak.

Ingredients

Red wine

8 fl oz, dry

Scallions

2 medium, cut into 1-inch lengths

Paprika

2 Tbsp

Black pepper

1 tsp, freshly ground

Table salt

¼ tsp

Fresh parsley

8 gm, 8 sprigs,

Garlic

4 clove(s), peeled

Uncooked lean veal sirloin

1 pound(s), top round, trimmed of all visible fat and cut into 18 (1-inch) cubes

Instructions

  1. Soak 6 (8-inch) bamboo skewers in water for at least 1 hour. Meanwhile, combine the wine, scallions, paprika, pepper, salt, and parsley in a zip-close plastic bag; press in the garlic with a garlic press, then add the veal. Squeeze out the air and seal the bag; turn to coat the veal. Refrigerate, turning bag occasionally, at least 1 hour.
  2. Spray the broiler rack with nonstick spray; preheat the broiler. Thread 3 cubes of veal onto each skewer, leaving about 1/2 inch between cubes. Broil the skewers 4 inches from the heat until well browned, 4–5 minutes. Turn the skewers and broil until browned on the second side, about 4 minutes longer.

Notes

Cubed veal stew meat is from the same lean cut as top round. Don’t hesitate to buy it if you’re pressed for time.