Sausage and Veal Kebabs
Serving Size / Yield
4 servings
Ingredients
- 1 lb. boneless veal shoulder, trimmed and cut into 1-inch chunks
- 2 Tbs. olive oil
- 2 Tbs. lemon juice
- salt
- pepper
- 1 med. red onion, cut into wedges, separated into layers
- 16 white mushrooms
- 1 lb. Italian pork sausages, cut int 1-1/2-inch chunks
- sage leaves
- lemon wedges
Directions
In a large bowl, combine veal, oil, lemon juice and salt and pepper to taste. Cover and marinate for 1 hour. Preheat barbecue grill. Thread veal, onion, mushrooms, sausage and sage alternately on 8 skewers. Grill skewers, turning them frequently, for 6 minutes or until browned on all sides and the sausages are cooked through. Serve hot with lemon.
