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Kebabs of Veal Onion and Pineapple Recipe
|Lean veal||3⁄4 Pound, thinly sliced (375 Gram)|
|Onions||2 Medium, cut into wedges|
|Canned sliced pineapple||16 Ounce, drained (450 Gram)|
|Pineapple syrup||2 Tablespoon|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 1404 Calories from Fat 563
% Daily Value*
Total Fat 63 g96.6%
Saturated Fat 27.9 g139.7%
Trans Fat 0 g
Cholesterol 273.8 mg
Sodium 301.8 mg12.6%
Total Carbohydrates 148 g49.3%
Dietary Fiber 11.5 g46.1%
Sugars 116.7 g
Protein 65 g129.1%
Vitamin A 8.8% Vitamin C 166.8%
Calcium 13% Iron 16.2%
*Based on a 2000 Calorie diet
Cut veal slices into 1" (2 1//2 cm) wide stirps.
Cut pineapple into pieces.
Thread veal, onions and pineapple, alternately, on skewers and brush with the baste.
Cook over hot coals for 18-20 minutes, until meat is teander, turning and brushing often with the baste.