Veal Kebabs With Oka Classique
Ingredients
- 450 g (1 lb) ground veal
- 1 egg
- 60 ml (1/4 cup) breadcrumbs
- 1 shallot, finely chopped
- 1 garlic clove, chopped
- 15 ml (1 tbsp.) capers, chopped
- 15 ml (1 tbsp.) Dijon mustard
- 250 ml (1 cup) Oka Classique, grated
- Salt and freshly ground pepper
Preparation
Preheat the BBQ grill.
In a bowl, mix all the ingredients together. Form meatballs and place them on skewers.
Grill them for about 3 minutes on each side.
Serve with grilled potatoes and sugar snap peas.
Portions 4
Preparation time
10 minutes
Cooking time
6 to 8 minutes
Accompaniments
These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.
© Société des alcools du Québec, Montréal, 2007, 2012