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Preparation time
20 minutes
Total time:
1 hour 30 minutes
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Ingredients
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675g (1½ lb.) ground veal
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1 egg
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2 garlic cloves, peeled and finely chopped
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1 small onion, finely chopped
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6 sundried tomatoes, finely chopped
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30 g (1 oz.) grated Parmesan
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3-4 pitted black olives, coarsely chopped
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30 mL (2 tbsp.) finely chopped fresh basil
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To taste, salt and pepper
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To taste, seasoned breadcrumbs
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16 wooden skewers, soaked in water for 30 minutes
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To taste, olive oil
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250 mL (1 cup) plain regular yogurt
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1 Lebanese cucumber, peeled and finely diced
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45 mL (3 tbsp.) chopped fresh dill
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30 mL (2 tbsp.) lemon juice (about ½ lemon)
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15 mL (1 tbsp.) olive oil
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To taste, salt and pepper
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250 mL (1 cup) fresh Italian parsley
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60 mL (¼ cup) fresh mint
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125 mL (½ cup) fresh basil
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1 garlic clove
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2 anchovy fillets
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15 mL (1 tbsp.) capers
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125 mL (½ cup) extra virgin olive oil
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30 mL (2 tbsp.) red wine vinegar
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To taste, salt and freshly ground pepper
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Directions
- Place all ingredients except breadcrumbs in a large bowl and mix well. Season with salt and pepper.
- If the mixture seems too moist, add breadcrumbs until texture is sticky without being wet. Refrigerate meat mixture for 1 hour.
- Remove mixture from fridge, shape into 16 sausage-shaped mini balls (4-6 cm/2-3 in.), and insert a skewer lengthwise into each one. Place brochettes in fridge.
- Preheat barbecue to medium-high.
- When the barbecue is heated, remove skewers from fridge and brush lightly with oil.
- Use a cloth to oil the barbecue grill.
- Grill brochettes, turning occasionally, until completely cooked, about 8 to 10 minutes.
Yogurt dipping sauce
Yield: 250 mL (1 cup)
- Mix all ingredients together in a bowl. Season with salt and pepper. Refrigerate until ready to serve.
Salsa verde
Yield: 250 mL (1 cup)
- Place all ingredients in bowl of a food processor. Blend until smooth.
- Season with salt and pepper. Refrigerate until ready to serve.
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