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Veal Kebabs with Fleur Saint-Michel

Veal Kebabs with Fleur Saint-Michel

4 portions


  • 12 kebab veal cubes
  • 1 block, 165 g (5.8 oz.), Fleur Saint-Michel cheese, cut into 8 to 12 cubes
  • 8 cherry tomatoes
  • 1 small red onion, cut into pieces
  • 1 small zucchini, cut into rounds
  • 10 ml (2 tsp.) lemon zest
  • 10 ml (2 tsp.) fresh rosemary, chopped
  • Salt and freshly ground pepper


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  • Preheat the BBQ to high or the oven to 230oC (450oF).
  • Make 4 kebabs from the veal cubs, cheese and vegetables. Sprinkle with the lemon zest and rosemary. Season with salt and pepper.
  • If using the oven, place kebabs on a parchment-lined baking sheet.
  • Cook on the hot BBQ grill or in the oven for 10 to 15 minutes, depending on desired doneness.
  • Turn the brochettes during cooking so they brown on both sides. Serve immediately to enjoy the hot cheesy flavour.


  • The cooked kebabs will keep in the refrigerator for 3 to 4 days.

You can use these cheeses for this recipe