Veal Strip Brochettes

Veal Strip Brochettes
  • 4 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 0:21 Total Time


Add all
  • basting sauce:

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 1/4 tsp.
    (1 mL)

    dried tarragon

  • 1 Tbsp.
    (15 mL)

    white wine vinegar

  • 1 tsp.
    (5 mL)

    brown sugar

  • 2-3

    Tabasco sauce

  • lemon juice to taste

  • salt and pepper to taste

  • 4x5 oz
    (4x150 g)

    veal cutlets, cut in two lengthwise


Preheat barbecue to medium.

In a glass bowl, mix sauce ingredients. Set aside.

Cut each cutlet in two lengthwise and thread onto long skewers.

Baste brochettes with sauce and grill 3 minutes per side over indirect heat.

Baste brochettes during cooking.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007