Spicy veal skewers
1
Points®
Total time: 1 hr 10 min • Prep: 1 hr • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
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