Veal blends with courgettes and tomatoes to make these unusual kebabs. The kebabs may be cooked on an outdoor barbecue, but if this is done, make sure that the barbecue is hot before putting the kebabs on the rack. The meat should be turned frequently to cook completely.8 fl. oz. olive oil
4 fl. oz. wine vinegar
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon dried thyme
3 lb. shoulder of veal, cut into
1 lb. courgettes , sliced in
12 small whole tomatoes
In a large dish, combine the oil, vinegar, salt, pepper and thyme. Lay the veal cubes in the mixture and leave them to marinate for 4 to 6 hours, turning occasionally.
Preheat the grill to moderate. With a slotted spoon, lift the veal cubes from the marinade and thread them on to 8 or 12 skewers, alternating with courgettes and tomatoes. Reserve the marinade.
Using a pastry brush, coat the kebabs with the marinade. Place them under the grill . Grill for 12 to 15 minutes, turning frequently and basting with the reserved marinade. Slide the kebabs off the skewers on to a heated serving dish and serve immediately.