Veal Tenderloin and Vegetable Skewers
Veal Tenderloin and Vegetable Skewers
Ingredients
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp ground fennel seeds
- ½ tsp dry mustard
- 1 3/4 lb (800 g) grain-fed veal butt tenderloin, cubed
- ½ lb (225 g) mini bell peppers, various colours
- 1 lb (450 g) cocktail tomatoes
- 2 zucchini, cut into ½-inch (1.5 cm) rounds
- ½ cup (60 g) feta cheese, crumbled
- ¼ cup (10 g) cilantro leaves
Instructions
- In a bowl, combine the salt and spices. Add the meat and toss to coat well. Add a drizzle of oil and mix gently. Marinate in the refrigerator for 1 hour, if desired.
Veal Tenderloin and Vegetable Skewers