Spicy Veal Skewers

SmartPoints® value per serving
Total Time
2 hr 10 min
2 hr
10 min
These skewers, seasoned with paprika and pepper, are savory enough that they don’t need a dipping sauce.


Red wine

8 fl oz, dry

Uncooked scallion(s)

2 medium, cut into 1-inch lengths


2 Tbsp

Black pepper

1 tsp, freshly ground

Table salt

¼ tsp

Fresh parsley

8 gm, 8 sprigs,

Garlic clove(s)

4 medium clove(s), peeled

Uncooked lean veal sirloin

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


  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.


So we suggest a high-quality Hungarian paprika for the richest flavor. Be warned that hot paprika is hot. When you see a recipe calling for this much, be sure to use sweet paprika (it’s often not labeled as such, but simply “paprika”).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.