Best Marinated Veal Kebabs Recipes

MARINATED KEBABS (INA GARTEN)

Steps:

• In a large bowl, combine yogurt, olive oil, lemon zest, lemon juice, rosemary, salt to taste, and pepper to taste; add lamb or beef, stir to coat, cover and marinate in the refrigerator overnight or up to 2 days.
• Prepare a charcoal grill; if using wooden skewers, soak in water 30 minutes so they do not char.
• Cut lamb into 1 1/2 inch cubes, you'll have about 20.
• Cut onion into 8 wedges, separating into sections of 3 or 4.
• Thread skewers with 3 or 4 pieces of meat alternating with onion sections.
• Season both sides with salt and pepper.
• Grill, turning 2 or 3 times, until medium rare, about 10 to 15 minutes.

INDIAN-STYLE VEAL KEBABS

Steps:

• Green Onion Yogurt: In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.
• Curry paste: In a small food processor, finely chop all the ingredients. Set aside.
• Skewers: Preheat the grill, setting the burners to high. Oil the grate.
• In a bowl, combine the meat with the curry paste. Season with salt and pepper.
• For each skewer, shape 1/8 of the meat mixture into an 18-cm (7-inch) long sausage and thread onto a skewer, pressing the meat. Brush with olive oil.
• Reduce the grill's heat to medium. Grill the skewers for about 3 minutes per side or until meat is thoroughly cooked.
• For each serving, cover a pita bread with lettuce and top with a kebab. Garnish with green onion yogurt, and top with more lettuce.
• Tips: You can garnish with diced tomatoes and onions.