Greek-Style Veal and Vegetable Kebabs

2 Reviews
100% would make this recipe again

Marinated chunks of veal grilled with peppers, onions, and mushrooms, served with tsatsiki sauce and pita.

Many different types of skewered, marinated meats (sometimes fish) and vegetables are eaten throughout the Middle East. This version features veal.

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Marinade : 3 h Preparation : 10 min Cooking : 10 min
560 calories/serving

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Ingredients

2 cloves garlic, pressed
2 shallots, minced 80 g
3 tbsp olive oil 45 mL
3 tbsp lemon juice, freshly squeezed 1 lemon
1 tbsp dried oregano 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
400 g veal cubes (round), 2,5 cm size
4 yellow or red sweet peppers, cut into 2 cm squares 800 g
2 onions, cut into small segments 400 g
24 button (white) mushrooms, whole or halved 340 g
20 mini-tomatoes (cherry, miniature or grape) 1 1/3 cup
4 pita breads 180 g
4 servings Tsatsiki Sauce 2 cup(s)

Before you start

Metal skewers are needed for cooking.

Method

Marinate

Press the garlic and mince the shallot, then put them in a shallow dish. Stir in the olive oil and lemon juice, add the oregano, salt, and pepper, then place the meat chunks into the dish and mix well. Cover the dish with plastic wrap and let marinate for several hours, or overnight, in the refrigerator.


Broil or grill outdoors and prepare the sauce

Prepare the tsatsiki sauce.


Prepare the vegetables : Seed the peppers, then cut them into 2 cm squares; Cut the onion into small segments; Leave the mushrooms whole, if similar in size as the rest, otherwise, cut them in half. Alternate the meat and vegetable pieces onto metal skewers. Thread the tomatoes onto separate skewers.


Cook the kebabs and tomatoes on an oiled hot grill or under the broiler, turning them occasionally and basting with oil. The tomatoes will be ready in about 5 min, the kebabs in about 10 min. Serve the kebabs with the sauce and pita bread.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (510 g)

Amount

% Daily Value

Calories

560

Fat

18 g

28 %

Saturated 4.7 g
+ Trans 0 g

24 %

Cholesterol

70 mg

Sodium

410 mg

17 %

Carbohydrate

65 g

22 %

Fibre

7 g

27 %

Sugars

24 g

Net Carbs

58 g

Protein

36 g

Vitamin A

75 %

Vitamin C

555 %

Calcium

33 %

Iron

28 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Source of  :
Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 5
Milk and Alternatives 1
Meat and Alternatives 2 ½
Fats 2
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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