Veal kebabs

Veal kebabs

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 369 kcal
, Fat: 26 g
, Carbohydrate: 7 g
, Protein: 24 g

This recipe is proof that veal steaks are far from boring. Combined with courgette, sun-dried tomatoes and an aromatic topping, this dish will bring a Mediterranean vibe to your table.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300g veal steaks, cut into strips approx. 3 cm wide
1 courgette, halved lengthwise, cut into slices approx. 5 mm thick
2tbsp olive oil
1tsp salt
a little pepper
1glass dried tomatoes in oil (approx. 280 g), drained, halved
6 long metal skewers or wooden skewers


2tbsp olive oil
1bunch basil, finely chopped
50g almonds, finely chopped
50g Pecorino romano, finely grated
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How it's done


Mix the meat and courgette with the oil, season. Thread the meat onto the skewers in a wavy design along with the courgette and tomatoes.


Mix the oil, basil, almonds and cheese.

To grill (charcoal/gas/electric grill)

Grill the kebabs over/on a medium heat (approx. 180°C) for approx. 10 mins. all over, plate up and sprinkle with the topping.

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