Veal Skewers

Veal is a versatile lean, protein-rich, and absolutely delicious meat that absorbs flavors from the herbs and spices we cook it with. 

Prep Time: 10 minutes    Marinade Time: 7 hours    Cook Time: 10-12 minutes    Total Time: 7 hours 22 minutes    Total Servings: 3-4


  • 2 lbs. of veal cutlets 
  • 1 yellow bell pepper 
  • 1 red bell pepper 
  • 1 large white onion

  • 1 cup Pinot Grigio 
  • ½ cup extra virgin olive oil 
  • 1 Tablespoon course sea salt 
  • 2 Tablespoons dry jalapeno chips 
  • 1 Tablespoon raw honey 
  • 3 sprigs of rosemary, chopped

For Serving (optional)
  • Arugula 
  • Cherry Tomatoes 
  • Lemon cut into wedges


  1. Cut the veal into 1-1/4-inch pieces. 
  2. Combine Pinot Grigio, extra virgin olive oil, sea salt, dry jalapeno chips, honey, and rosemary in a bowl and mix well. 
  3. Add in veal and marinate in the fridge for about 6 hours. 
  4. Cut peppers and onion into same-size pieces and add to the marinade for 1 hour. Thread veal and vegetables onto the skewers loosely leaving small spaces between pieces. 
    • Cook's Tip: 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water for 10 minutes before using; drain. 

  5. Place skewers on a hot grill for 10-12 minutes for medium rare (145°F) to medium (160°F) doneness, turning and basting with marinade several times. 
  6. Serve over a bed of arugula with cherry tomatoes and lemon wedges.