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Grilled Pork & Veal Kebabs Recipe
|Boneless pork leg||3 Pound|
|Boneless leg of veal||3 Pound, cut into 1 1/2 inch cubes|
|Olive oil||1⁄2 Cup (8 tbs)|
|Thinly sliced onions||2 Cup (32 tbs)|
|Bay leaves/Dry bay leaves soaked in hot water for 1 hour||30 (Fresh)|
Serving size: Complete recipe
Calories 5037 Calories from Fat 2712
% Daily Value*
Total Fat 303 g466.8%
Saturated Fat 91.4 g456.8%
Trans Fat 0 g
Cholesterol 1061.3 mg
Sodium 1272.7 mg53%
Total Carbohydrates 44 g14.5%
Dietary Fiber 11.7 g46.9%
Sugars 9.5 g
Protein 515 g1030.5%
Vitamin A 37.2% Vitamin C 50.9%
Calcium 37.1% Iron 137.4%
*Based on a 2000 Calorie diet
In a large bowl, layer oil-meat mixture and onions.
Cover and refrigerate for at least 6 hours or until next day.
To assemble, thread meat and bay leaves on sturdy metal skewers a pork cube, a veal cube, then a bay leaf until all ingredients are used.
You will need 10 to 16 skewers.
To cook, place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning occasionally, until pork is no longer pink in center; cut to test (20 to 25 minutes).
To serve, slide meat from skewers.
Let guests top servings of meat with spoonfuls of Tomato-Chile Relish and Eggplant Relish.