Veal Brochettes with Peanuts


  • 1 kg (about 2 1/4 lb) Quebec Veal tenderloin, striploin or rib eye, cut into large equal cubes
  • 1 red pepper
  • 1 green pepper
  • 1 red onion


  • 2 garlic cloves, chopped
  • 1 sprig fresh thyme
  • 125 ml (1/2 cup) peanut oil
  • 125 g (approx. 1/4 lb) peanut butter
  • Salt and pepper to taste


  1. In a glass dish, combine the garlic, thyme, oil and peanut butter. Season with salt and pepper. Add veal cubes and toss to coat well with marinade. Cover and marinate for approx. 2 hours in a cool place.
  2. When ready to cook, preheat oven or barbecue to 220°C (425°F).
  3. Cut peppers and onion into 2.5 cm (1 inch) cubes.
  4. Thread veal cubes, peppers and onion alternately onto eight skewers.
  5. Place skewers on a parchment-lined baking sheet or on a hot, oiled barbecue grill. Cook in the oven or on the barbecue for 5 minutes, turning the brochettes from time to time.
  6. Serve with rice.