Veal breast skewers
Jean Covillault
Ingredients
Servings
Steps
Cut the veal breast into strips about 2 cm wide. Season it with olive oil, honey, oregano, salt and pepper, then leave to marinate. Roll the pieces and thread them onto skewers.
Cut the courgettes into thin rounds. Season with olive oil, lemon juice, salt and pepper. Let stand for 20 minutes, then add the chopped herbs. Gently drain if necessary.
Grill the skewers for 3 to 4 minutes on each side on the barbecue, or 10 minutes in the oven at 180°C.
Serve the skewers piping hot with BBQ sauce and the fresh courgette salad.
Jean's Tip
For even more tender meat, you can cook the whole breast the day before in stock, then roast it on the day itself: the result is even more delicious.
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