Italian Veal Kabobs

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 22%
  • Fat: 9.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 33.6g
  • Carbohydrate: 47.9g
  • Fiber: 0.0g
  • Cholesterol: 100mg
  • Iron: 0.0mg
  • Sodium: 391mg
  • Calcium: 0.0mg


  • 2 pounds medium-size round red potatoes, quartered
  • 1 pound lean boneless veal, cut into 1-inch pieces
  • 1/4 cup plus 2 tablespoons dry white wine
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 2 large sweet red peppers, cut into 2-inch pieces
  • 1 small purple onion, cut into 1/2-inch wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Vegetable cooking spray
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon lemon zest


  1. Cook potato in boiling water to cover in a large saucepan 12 to 15 minutes or until tender. Drain and let cool.
  2. Place veal and potato in a heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients, and stir well. Pour wine mixture over veal and potato; seal bag, and marinate in refrigerator at least 8 hours, turning occasionally.
  3. Drain veal and potato, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
  4. Thread veal, potato, red pepper, and onion onto 4 (12-inch) metal skewers. Brush with reserved marinade. Sprinkle with salt and 1/2 teaspoon pepper.
  5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 to 7 minutes on each side, brushing occasionally with marinade.
  6. Combine parsley and lemon zest; sprinkle over kabobs just before serving.
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