500 g (1 lb) ground grain-fed veal

125 g (1/4 lb) ground pork

45 ml (3 tbsp) tomato juice

15 ml (1 tbsp) chopped parsley

15 ml (1 tbsp) Italian bread crumbs

Salt and pepper to taste

45 ml (3 tbsp) roasted sesame seeds

Sesame oil

1 red pepper cut in 16 squares

1 onion cut in 16 squares

 

Mix the ground veal with all ingredients (except the oil, the pepper and onion squares) and allow to sit 1 hour in a cold place.

With wet hands, make 20 meatballs (5 per brochette).

 

Thread onto skewers alternating with the onions and the red peppers. Place in the fridge until cooking time.

 

Brush the meat with sesame oil. Preheat the barbecue to medium-high. Scrape the grill well, then oil. Grill the kebabs for about 10 to 12 minutes, turning them over several times.