West African-Inspired Veal Kebabs
Veal cutlets get marinated in ginger, garlic and cayenne before hitting the grill—an approach that highlights how beautifully it absorbs flavour while remaining tender and juicy.
Ingredients
- 1 lb 450 g veal cutlets, cut lengthwise into ½-in (1-cm) strips
- ¼ tsp each salt and freshly ground black pepper
- 2 tbsp canola or sunflower oil
- ¼ cup ground salted peanuts see Notes
- 1 tsp ground ginger
- 1 tsp sweet smoked paprika
- ¼ tsp cayenne pepper
- ½ shallot minced (or 2 tbsp minced onion)
- 1 clove garlic grated
Instructions
- Place veal strips in large bowl. Season with salt and pepper and drizzle with oil. Toss to coat.
- In small bowl, mix together peanuts, ginger, paprika and cayenne. Sprinkle mixture over veal and toss to coat. Add shallot and garlic, stirring to combine. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Thread veal onto bamboo or metal skewers, weaving tightly like a ribbon and leaving a bit of space between each strip. (If using bamboo skewers, soak in water for 30 minutes before using.) Grill kebabs in closed, preheated barbecue over medium-high heat (400°F) for about 6 minutes, turning twice or more, until grill-marked and a hint of pink remains inside.
Notes
To grind peanuts, use a spice or coffee grinder or mortar and pestle and pulse or pound to get a fine grind (but not a paste).
For a spicier version, increase the cayenne to ½ tsp.