Grilled Veal Kabobs
A pure Willingham recipe: charcoal-grilled veal kabobs basted almost constantly for deep flavor, then breaded and finished a few minutes more so the crust seals in all their juicy goodness. Serves 6.
Ingredients
Method
- Make the basting sauce: in a large bowl, combine the hot water, red wine vinegar, oil, and bouillon cubes; stir until the cubes dissolve.
- In a long, shallow dish, combine all the breading mixture ingredients.
- Prepare the grill: ignite the coals and let them burn until covered with white ash.
- Thread the veal cubes onto skewers without crowding. Brush generously with the basting sauce. Grill 3 minutes, then rotate each skewer a quarter turn. Grill 8 to 10 minutes longer, turning a quarter turn every 3 to 4 minutes and basting frequently, until the veal is almost cooked to your preferred doneness.
- Whisk together the egg 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, on the edge away from the most intense heat. Cook 4 to 5 minutes longer, until the breading is golden and firm.
- Remove the meat from the skewers and serve.
Nutrition
Notes
Basting almost constantly is the secret — it’s how the veal picks up so much flavor before the breading seals it in.
Tried this recipe?
Let us know how it was!Made with W’ham® Seasoning – Original Mild. What else it goes on — and how we layer it — is in the W’ham® Pairing Matrix.