Ingredients
Scale
1 lb (500 g) Veal Cutlets
¼ tsp (1 mL) EACH salt and pepper
2 tbsp (30 mL) canola or sunflower oil
¼ cup (60 mL) ground salted peanuts (see Tip)
1 tsp (5 mL) EACH ground ginger and sweet smoked paprika
¼ tsp (1 mL) cayenne pepper
Half shallot, minced (or 2 tbsp/30 mL minced onion)
1 clove garlic, grated
Bamboo or metal skewers
Instructions
- Cut veal lengthwise into ½-inch (1 cm) wide strips; place in a large bowl. Season with salt and pepper and drizzle with oil; toss to coat.
- Combine peanuts, ginger, paprika and cayenne in a small bowl. Sprinkle over veal and toss to coat. Add shallot and garlic; stir to combine. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Meanwhile, if using bamboo skewers, soak in water for 30 minutes. Drain.
- Remove meat from marinade; discard any excess marinade. Thread veal onto skewers, weaving like a ribbon tightly, and leaving a bit of space between each strip. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 6 minutes, turning twice or more, until grill-marked and hint of pink remains inside.
Notes
Tip: To grind peanuts, use a spice or coffee grinder or mortar and pestle and pulse or pound to get a fine grind (but not to a paste) to use in the recipe. If you prefer to put them into a food processor or mini chopper, they will be a bit bigger in size and may fall off during the skewering process.
For a spicier version, increase the cayenne to ½ tsp (2 mL).