Veal Recipe: Grilled Veal Kabobs

• 1 lb boneless veal tenderloin
• 2/3 cup olive oil
• Salt and pepper
• 8 garlic cloves
• 4 medium red onions
• 1 red pepper
• 1 green pepper

Cut veal into 1 ½ -inch cubes. In a large bowl, whisk ouzo, olive oil, 1 tsp salt and freshly ground pepper to taste. Stir in 7 coarsely chopped garlic cloves. Add veal and mix well. Marinate overnight.

Peel and cut onions into 6 wedges. Cut peppers into 1 ½ -inch chunks. Cut tomatoes into 1 ½ inch chunks.

Skewer veal and vegetables in alternating fashion, placing at least 2 pieces of each ingredient on every skewer. You should have 12 skewers in all.

Boil the marinade for 2 min, then set it aside. Grill or broil kabobs for 4 min, brushing occasionally with marinade.

Turn and continue to grill until the veal is brown and the vegetables are tender. Serve immediately with ouzo-and-garlic tzatziki.