Ingredients
500 g (1 lb) cubes of grain-fed veal (16 to 20 cubes)
16 fine slices of pancetta
1 red onion, cut into large squares
8 cherry tomatoes
Marinade
60 ml (1/4 cup) olive oil
Juice and zest of 1 lemon
30 ml (2 tbsp) Dijon mustard
2 cloves of garlic, chopped
15 ml (1 tbsp) Provençal herbs
10 ml (2 tsp) crushed fennel seed
Freshly ground pepper
Preparation
In a large bowl, mix the marinade ingredients together and toss in the cubes of veal. Cover bowl with plastic wrap and marinate for 1 hour in the refrigerator.
Soak 8 wood skewers in water and preheat the BBQ or turn the oven onto Broil.
Wrap the pancetta around the veal cubes. Season with pepper.
Thread the meat onto the skewers, alternating with the pieces of red onion. Place one cherry tomato at each end.
Grill the brochettes on the BBQ or on the upper rack of the oven 10 cm (4 in) from the upper element, for 10 to 12 minutes, turning a few times.
Serve immediately with a roquette salad.
