A pure Willingham recipe for grilled Veal kabob that can’t be beat. These kabobs are meat only prepared on a charcoal fired grill: The secret to their excellence is that they are basted almost constantly during cooking so that they absorb lots of good flavor and then they are breaded and cooked for only a few minutes more. The breading holds in all their juicy goodness.
- 2 lbs boneless veal, trimmed and cut into 1 1/2 inch cubes
- 1 bag Royal Oak Charcoal Briquettes
Veal Basting Sauce
- 3/4 cup hot water
- 1/2 cup warmed red wine vinegar
- 2 to 3 tablespoons warmed vegetable oil
- 2 chicken bouillon cubes
Veal Breading Mixture
- 1 /2 cup fine cracker crumbs
- 1/2 cup fine cornflake crumbs
- 3/4 teaspoon W’ham Original Mild Seasoning
- Dash of freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
Veal Egg Glaze
- 1 large egg
- 2 tablespoons milk
In a large bowl, combine the water, vinegar, oil and bouillon cubes and stir until bouillon cubes dissolve.
In a long, shallow dish or on a serving platter, combine the Breading Mixture and carefully stir
Prepare the grill and ignite the coals and them burn until covered with white ash.
Thread the veal cubes onto skewers, taking care not to crowd the meat. Using a brush, slather the meat with the basting sauce. Grill for 3 minutes and then rotate each skewer a quarter turn. Grill for 8 to 10 minutes longer, turning hte skewers a quarter turn every 3 to 4 minutes and the basting frequently, until the veal is almost cooked to the degree you prefer.
Whisk together the eggs and milk.
Remove the skewers from the grill and brush the meat with the egg glaze. Roll each skewer in the breading mixture until well coated. Return the skewers to the grill, placing them on the edge or side away from the most intense heat. Cook 4 to 5 minutes longer until the breading is golden and firm. Remove the meat from teh skewers and serve