Spicy Veal Skewers
- Total Time
These skewers, seasoned with paprika and pepper, are savory enough that they don’t need a dipping sauce.
red wine8 fl oz, dry
uncooked scallion(s)2 medium, cut into 1-inch lengths
black pepper1 tsp, freshly ground
table salt¼ tsp
fresh parsley8 gm, 8 sprigs,
garlic clove(s)4 clove(s), medium, peeled
uncooked lean veal sirloin1 pound(s), top round, trimmed of all visible fat and cut into 18 (1-inch) cubes
- 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.
- 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.