675 g (1 1/2 lb) grain-fed veal cubes for brochettes (16 pieces)

1 red pepper cut into large cubes (12 pieces) 

4 green onions cut into 5 cm (2 in) slices

 

 

80 ml (1/3 cup) maple syrup

60 ml (1/4 cup) peanut oil

30 ml (2 tbsp) salted herbs

30 ml (2 tbsp) lime juice

 

Mix all the ingredients for the marinade together in a shallow dish and reserve. Thread the meat onto wooden skewers alternating with the red pepper cubes and the green onion slices (with one onion slice between each ingredient), and place them into the dish, making sure that the kebabs are properly covered with the marinade. Allow to marinate for 4 hours in the refrigerator. Grill the brochettes on the barbecue or broil in oven (at approx 10 cm (4 inches) from broiler element) for 10 minutes, turning them over several times during cooking. Serve immediately with a beet and carrot salad.