Keto Mediterranean Veal with Veggie Kababs Recipe
Cook Time: 20 Minutes
Phase: Phase 1
5 1/3 tbsp Light Olive Oil
3 tbsp Red Wine Vinegar
1 tsp Garlic
0 1/2 tsp, leaves Oregano
0 1/2 tsp, leaves Basil (Dried)
0 1/4 tsp Crushed Red Pepper Flakes
48 oz, boneless, raw (yield after cooking) Veal
1 large Zucchini
8 oz Mushroom Pieces and Stems
2 small (5 per pound) Red Sweet Pepper
36 each Kalamata Olives
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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.