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Preparation time
20 minutes
Total time:
25 minutes
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Ingredients
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340 g (12 oz.) veal cutlets, cut into 2.5 x 5-cm (1 x 2-in.) strips
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30 mL (2 tbsp.) olive oil
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2 mL (½ tsp.) lemon zest
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30 mL (2 tbsp.) lemon juice
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1 clove garlic, minced
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2 mL (½ tsp.) salt
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1 mL (¼ tsp.) pepper
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8 metal skewers or wooden skewers soaked in water for 30 minutes
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4 green onions, green part only, sliced into 2.5-cm (1-in.) pieces (16 pieces total)
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16 small cremini mushrooms
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Lemon wedges, for serving
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Directions
- Preheat barbecue to medium-high.
- Toss veal strips with oil, lemon zest, lemon juice, garlic, salt, and pepper.
- Thread veal onto skewers by "folding" each strip 2 or 3 times to press meat together, and alternating with the green onions and mushrooms.
- Grill brochettes on barbecue for 2 to 3 minutes per side or until meat is just cooked through and mushrooms are tender. Serve with lemon wedges.
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