Ingredients
750 g (1 3/4 lb) grain-fed veal cubes for brochettes (shoulder or sirloin)
60ml (1/4 cup) flour
8 large zucchini rounds
45ml (3 tbsp) lemon juice
4 slices of bacon, cut into 2.5cm (1 inch) squares
2 pineapple slices, quartered, salt pepper, parsley and chopped shallots to taste.
Marinade
250ml (1 cup) vegetable oil
50ml (1/4 cup) wine vinegar or lemon juice
1 bay leaf
2 minced garlic cloves
2ml (1/2 tsp) rosemary
2ml (1/2 tsp) curry
2ml (1/2 tsp) paprika
2ml (1/2 tsp) thyme
Preparation
In a large bowl, mix all the ingredients of the marinade. Add the grain-fed veal cubes.
Cover and marinate for 2 hours in the refrigerator.
Sprinkle the zucchini with lemon juice.
Thread the veal cubes onto skewers, alternating with bacon, pineapple and the zucchini rounds.
Grill 15cm (6 inches) from heat source, 5 or 6 minutes per side.
Season and serve.
