Summary

Ingredients

• 700 g roast veal, cut into cubes
• 2 cloves garlic, crushed
• 2 bay leaves, crumbled
• 3 tablespoon parsley, fresh, chopped
• 1 tablespoon marjoram, fresh, chopped
• 6 tablespoon red wine, drier
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Thread the veal cubes onto four skewers. In a bowl, combine the crushed garlic, crumbled bay leaves, chopped parsley, chopped marjoram, red wine, olive oil, and pepper. Arrange the skewers in a flat dish and pour the marinade over them. Refrigerate for 8 hours, turning every 2 hours.
2. Remove the skewers from the marinade and pat dry thoroughly. Preheat the grill to medium-high heat. Brush the skewers with oil and grill for 10-15 minutes, turning occasionally, until the veal reaches an internal temperature of 70-72 °C (160-165 °F). Season with salt after grilling.