ingredients

• 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

• Arugula 
• Cherry Tomatoes 
• Lemon cut into wedges

cooking

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.