Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Cooking a barbecue at home in a veal pan (with me).
So we picked up the saliva and heroically begin to cut the meat.
Cut the meat into cubes, about 4x4cm or slightly smaller. Cut the onion into rings, pour boiling water for 1-2 minutes, then drain the water. Put the onion and meat in a saucepan, add salt and pepper, if desired, add other spices, pour wine, mix, cover and leave to marinate for at least 3 hours.
String 3-4 pieces of meat on bamboo skewers, alternating with onions. Fry over medium heat, in a small amount of vegetable oil on one side, turn over, cover with a lid and fry on the other side. Remove the lid and you can hold it for another minute to evaporate the excess liquid. But not for long, so that the meat does not dry out! The veal kebab is ready, serve it quickly on the table until the food has cooled down. And let the neighbors get jealous, drooling at the flavors from your window!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
