Ingredients
16 grain-fed veal cubes, from leg
12 cubes of Halomi cheese
8 mushroom caps
12 red pepper squares
Salt and pepper to taste
Preparation
1 cup olive oil
3 branches of thyme, or equivalent in powder
2 bay leaves
2 garlic cloves, crushed
2 branches of tarragon
Preparation
Soak wooden skewers in water for about 30 minutes.
Cut the cubes of cheese so they are slightly smaller than the cubes of meat.
Skewer the veal cubes, cheese slices, the pepper squares and the mushroom caps alternately, beginning and ending with a mushroom cap.
Place the brochettes on a rectangular plate and sprinkle with flavoured oil. Let sit for 4 hours or more in the refrigerator.
Grill for 3 minutes per side and serve on couscous, accompanied by a salad.
