Name: Veal and Vegetable Kebabs
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Cuisine: Middle Eastern
Ingredients: 2–3 garlic cloves, pressed; 2 shallots, minced; 3 tbsp olive oil; 2 tbsp freshly squeezed lemon juice; 1 tsp dried oregano; Salt (optional); Ground pepper to taste (optional); 500g veal cubes (2.5 cm, from round cut); 1 yellow or red sweet pepper, cut into 2 cm squares; 1 onion, cut into small segments; 12–16 button mushrooms, whole or halved; 12 mini-tomatoes (cherry, grape, or miniature)

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Marinated chunks of veal grilled with colorful vegetables like peppers, onions, mushrooms, and cherry tomatoes—these Veal and Vegetable Kebabs bring a vibrant and flavorful touch to the table. Inspired by Middle Eastern traditions of skewered meats, this dish is light, protein-rich, and perfect for grilling season or a quick broil in the oven.

Why I Love This Recipe

I love how simple and satisfying these kebabs are. The veal becomes incredibly tender after marinating in garlic, lemon, and herbs, while the vegetables char perfectly, adding natural sweetness and smoky depth. It’s a naturally gluten-free, lactose-free, and kid-friendly dish that works just as well for weeknight dinners as it does for backyard BBQs. Plus, the recipe is diabetes-friendly and low in sodium, making it a healthy choice I can feel good about serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

garlic, pressed
shallots, minced
olive oil
lemon juice, freshly squeezed
dried oregano
salt (optional)
ground pepper to taste (optional)
veal cubes (round), 2.5 cm size
yellow or red sweet peppers, cut into 2 cm squares
onion, cut into small segments
button mushrooms, whole or halved
mini-tomatoes (cherry, miniature or grape)

Directions

I start by preparing the marinade. I press the garlic and mince the shallots, mixing them with olive oil, lemon juice, oregano, and a pinch of salt and pepper. Then I add the veal cubes and stir well to coat everything. I cover the dish and let it marinate in the fridge for at least 3 hours, or overnight when I plan ahead.
When I’m ready to cook, I prep the vegetables: seeding and cutting the peppers, segmenting the onions, and halving any mushrooms that are too large. I thread the marinated veal and vegetables alternately onto metal skewers, keeping the tomatoes on separate skewers since they cook faster.
I grill the kebabs over a hot, oiled grill or under the broiler, turning and basting occasionally with oil. The tomatoes are usually done in about 5 minutes, and the veal kebabs take around 10 minutes.
I serve them hot off the grill, with the juicy tomatoes on the side or on top for extra flavor.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Brining/Marinating Time: 3 hours (can be done overnight)
Cooking Time: 10 minutes
Total Time: 3 hours 20 minutes

Variations

Change the Protein: I sometimes use chicken or lamb instead of veal for a different twist.
Spice It Up: A touch of cumin, smoked paprika, or chili flakes in the marinade adds heat and depth.
Add More Veggies: Zucchini, eggplant, or even pineapple chunks work wonderfully for a sweet and savory combination.
Make It Vegan: Skip the meat and double the vegetables or use marinated tofu cubes.

Storage/Reheating

Storage: I store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place the kebabs in a 350°F (175°C) oven for about 10 minutes, or warm them on a skillet until heated through. I avoid microwaving as it can make the veal rubbery.

FAQs

How long should I marinate the veal for best flavor?

I find that marinating for at least 3 hours gives great flavor, but letting it sit overnight in the fridge makes the veal even more tender and flavorful.

Can I make these kebabs ahead of time?

Yes, I often prepare the kebabs a day ahead, keeping them covered in the fridge until I’m ready to grill or broil them.

What if I don’t have a grill?

No problem. I broil the kebabs on a rack in the oven, turning them occasionally. It still gives a delicious char and cooks the meat evenly.

Can I freeze the kebabs?

I prefer not to freeze them once cooked, but I can freeze the marinated, uncooked veal and vegetables (on or off skewers) for up to 2 months.

What sides go well with these kebabs?

I like serving them with couscous, rice pilaf, a fresh Greek salad, or even pita bread with tzatziki for a Mediterranean touch.

Conclusion

These Veal and Vegetable Kebabs are a wholesome, flavorful, and easy dish I turn to when I want something colorful and satisfying. Whether grilled outside or broiled indoors, they bring bold taste and tender texture to the plate. Perfect for health-conscious eaters and big family dinners alike, this recipe is one I keep coming back to.