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

1 1/2 zucchini cut into thick rounds (12 pieces)

8 cherry tomatoes

 

 

125 ml (1/2 cup) apricot jam

60 ml (1/4 cup) Dijon mustard

30 ml (2 tbsp) peanut oil

30 ml (2 tbsp) soya sauce

45 ml (3 tbsp) jalapeño pepper (1)

30 ml (2 tbsp) grated ginger

10 ml (2 tsp) ground cumin

1 clove of garlic, crushed

 

Mix all the ingredients for the marinade together in a shallow dish and reserve. Thread the meat onto wooden skewers alternating with the zucchini and the cherry tomatoes, and place them into the dish, making sure that the brochettes 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 approx., turning them over only once during cooking. Serve immediately with an orzo salad with feta and grilled vegetables.