Ingredients
675g (1 1/2 lb) large cubes of Quebec grain-fed veal (blade or small shoulder roast), with fat removed.
1 zucchini, sliced thickly
Cherry tomatoes
Ginger and anise sweetened marinade
30ml (2 tbsp) anise seeds
30ml (2 tbsp) fresh ginger, peeled and finely chopped
2.5ml (1/2 tsp) dry mustard
1 large garlic clove, crushed
5ml (1 tsp) brown sugar
Juice of 1 lemon
80ml (1/3 cup) olive oil
60ml (1/4 cup) cider vinegar
Ground pepper
Marinade
Place the first 5 ingredients into a bowl and crush with a pestle (to thoroughly mix the flavours and to crush the anise seeds).
Slowly pour in the lemon juice, the oil and the vinegar, mixing all the while.
Season with pepper, to taste and then set aside.
Preparation
Put the veal cubes into a shallow glass bowl.
Pour the ginger and anise sweetened marinade over the veal.
Cover and let marinate in the refrigerator for 4 hours.
Thread the veal cubes onto the skewers alternating with pieces of zucchini and cherry tomatoes.
Grill the brochettes on an oiled barbecue grill, over medium-high heat, 5 to 7 minutes on each side.
Brush with the ginger and anise sweetened marinade during cooking.
Remove the brochettes from the grill and server immediately, 1 or 2 per person.
Serve with quartered grilled potatoes and a tomato salad.
