Keto Mediterranean Veal with Veggie Kababs
3.6g
Net Carbs
35.6g
Protein
25.3g
Fat
1.1g
Fiber
392
Calories
Ingredients:
- 1/2 teaspoon leaf Basil (Dried)
- 8 ounces Mushroom Pieces and Stems
- 36 each Kalamata Olives
- 5 1/3 tablespoons Light Olive Oil
- 1/2 teaspoon leaf Oregano
- 48 ounce boneless, raw (yield after cooking) Veal
- 2 small (5 per pound) Red Sweet Pepper
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 large Zucchini
Directions:
You'll need wooden skewers, soaked for 20 minutes in warm water before skewering the vegetables. Or use metal skewers.
- For marinade: Combine olive oil, vinegar, minced garlic, oregano, basil, and red pepper flakes; transfer half to a large resealable bag and reserve the other half. Place veal steaks in bag; turn to coat. Refrigerate 2 hours or overnight.
- 30 minutes before cooking veal, cut vegetables into 1-2 inch pieces and add to the reserved marinade. Prepare grill for medium heat or heat broiler. Remove veal from marinade (discard veal marinade). Grill or broil veal 15-18 minutes, turning once, for medium doneness.
- Thread vegetables on skewers, reserving vegetable marinade. Grill or broil vegetables 10 minutes, turning occasionally.
- Remove vegetables from skewers and toss with reserved marinade and olives. Trim fat from veal and remove bones; carve crosswise into thin slices.
- Serve with vegetables.
