Veal shish taouk brochettes on the BBQ

Ingredients

• 1 Quebec Grain-Fed Veal tenderloin of 680 g (1 1/2 lb), cubed
• 4 pitas
• 375 ml (1 1/2 cups) romaine lettuce, thinly sliced
• 1 red bell pepper, cut into strips
• 1 small red onion, thinly sliced
• 1 tomato, cut into strips

For the marinade

• 125 ml (1/2 cup) plain Greek yogurt Riviera
• 30 ml (2 tbsp) olive oil
• 5 ml (1 tbsp) cumin
• 5 ml (1 tbsp) paprika
• 2.5 ml (1/2 tbsp) ground coriander
• 2.5 ml (1/2 tbsp) nutmeg
• 1.25 ml (1/4 tbsp) ground cloves
• 3 garlic cloves, minced Ferme Ail Ail Ail
• Zest and juice of 1 lemon
• Salt and pepper to taste

For the sauce

• 125 ml (1/2 cup) plain Greek yogurt Riviera
• 30 ml (2 tbsp) mayonnaise Cuisine Poirier
• 15 ml (1 tbsp) fresh lemon juice
• 2 cloves garlic, minced Ferme Ail Ail Ail
• Salt and pepper to taste

Preparation

1. Combine marinade ingredients in a bowl. Add veal cubes and coat well. Cover and marinate for 4 to 6 hours in the refrigerator.
2. Take the meat out of the marinade 30 minutes before cooking to temper it.
3. If using bamboo skewers, soak in water for 30 minutes.
4. Preheat BBQ to medium-high (approx. 220°C - 425°F).
5. Mix sauce ingredients in a bowl. Set aside in a cool place.
6. Thread veal cubes onto 8 brochettes.
7. Cook skewers on hot, oiled grill for 8 to 10 minutes, turning several times.
8. Garnish pitas with veal cubes, lettuce, bell pepper, onion and tomato. Top with sauce.

Photo credit: Pratico-Pratiques