Veal kebabs

[lisavf]

I have veal stew meat that I would like to use up very soon so I thought of making veal kebabs. Anyone have suggestions for recipes or tips for successful preparation? I do not know what cut the meat is from; I just asked the farmer for stew meat, so it is cubed already.

Thanks!

[Uncle Bob]

<Anyone have suggestions for recipes or tips for successful preparation?>

Make stew.......

Enjoy!

[lisavf]

Way to hot for stew right now, and I really want to use it up because I'm getting a new veal order next week. I've been making a real effort to use up the meat in my freezer before getting more. But getting more means buying it right after slaughter, not something I have a choice in, so it's kind of now or not for four months. I'll try the kebabs, and who knows, they just may be fantastic!

[Harters]

I wouldnt have thought that meat bought for long slow cooking, in a stew, is going to be suitable for the quick cooking of a kebab.

[katecm]

I was thinking the same thing. Perhaps it would be better to grind the veal and do a sort of veal kofta with it?

[lisavf]

This is precisely one of the things I was wondering. I was hoping that someone had some experience they could share. I don't want to end up with tough meat.

[coll]

Since you got it from a farmer, I was figuring it was better quality that supermarket. If I really wanted to do kebobs, I might try pounding it and even maybe a quick marinade, whatever style you go with.

[lisavf]

Pounding it out is a great suggestion. I think I'll try that!

Yes, it is really good quality. It's so much better than supermarket meat. Even my DH, who gives zero thought to these issues, has agreed that it's so much better direct from the producer that I won't buy meats from the supermarket unless there's no other option. The only downside is, I have to buy in bulk when they slaughter. So freezer management is always a priority, hence the desire to use up this "stew" meat this week - I will be buying another large order when I go to the farm next week, so I really need the freezer space!

[Cheese Boy]

Try using some of these ingredients with your cubed veal if you like ...

Ham or bacon (wrapped around the meat)
Sage leaves / Rosemary
Olive oil
White wine

[coll]

You can look up Spedini, it's an Italian style shishkebab. Veal would be very suitable. Here's one
http://www.epicurious.com/recipes/mem...