Veal Kabobs On The Grill
Juicy veal kabobs marinated in a savory soy and Worcestershire sauce blend, grilled with vegetables for a flavorful, colorful meal perfect for outdoor gatherings and summer barbecues.
Ingredients
Instructions
- Mix soy sauce, lemon juice, oil, Worcestershire sauce, minced garlic, optional seasoning salt, and pepper to create the marinade.
- Marinate veal cubes in the mixture for 3 to 4 hours.
- Thread veal cubes alternately with mushrooms, green peppers, cherry tomatoes, and onions onto skewers.
- Preheat outdoor grill over medium coals.
- Grill the kabobs, turning occasionally and brushing with the marinade, until the veal is cooked through and vegetables are tender.
- Serve hot with wild rice.
Tips & Substitutions
For the marinade, consider using low-sodium soy sauce for a healthier option. If you don't have Worcestershire sauce, balsamic vinegar can be a good substitute. To enhance flavor, let the veal marinate overnight if time permits. Soaking wooden skewers in water for 30 minutes before grilling can prevent them from burning. Ensure even cooking by cutting vegetables into similar sizes.
Serving Suggestions
Serve the kabobs hot off the grill with a side of wild rice or a fresh green salad. They pair beautifully with Pumpkin Cloud Pie(Sugar-Free) for dessert. For a complete meal, consider adding grilled corn on the cob or a light yogurt sauce to drizzle over the kabobs for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place kabobs on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the veal tough.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Kabobs On The Grill contains roughly 1751 calories, with 32g protein, 159g carbohydrates, and 111g fat. It is an excellent source of iron (67% of the Daily Value), protein (64% of the Daily Value), and vitamin C (45% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this kabob recipe?
Yes, you can substitute the veal with chicken, beef, or even shrimp. Just adjust the marinating time accordingly; chicken and shrimp usually need less time, while beef may require a bit more.
What vegetables work best for grilling alongside the veal?
Bell peppers, zucchini, and red onions are excellent choices due to their ability to hold up well on the grill. You can also use asparagus or cherry tomatoes for added color and flavor.
How can I tell when the veal is cooked through?
The veal should reach an internal temperature of 145°F for safe consumption. You can use a meat thermometer to check. The kabobs should also be nicely browned and the vegetables tender but not mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).