Marinated Veal Skewers
Marinated veal skewers - Tender meat with spicy spice mixture. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
These veal skewers contain mango, which is rich in the antioxidant provitamin A. Zinc from the veal not only strengthens the immune system, but also supports the healing of wounds.
If you do not have metal skewers, you can also use wooden skewers. However, you should definitely soak them in water them beforehand so that they do not burn on the hot grill.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 3 onions (red)
- 2 garlic cloves (cloves)
- 6 tsps ginger (fresh)
- 8 ½ ozs Yogurt (3.5% fat)
- 1 Tbsp honey
- 1 Tbsp Lime juice
- 3 tsps Curry powder
- cayenne pepper
- salt (kosher)
- 21 ozs Veal cutlet
- 1 Mango
- ½ Pineapple
Kitchen utensils
Preparation steps
For the marinade, peel and chop 1 onion, garlic and ginger. Mix together with yogurt, honey, lime juice, curry powder, cayenne pepper and salt and puree with a blender.
Rinse veal cutlets, pat dry and cut first into 1 inch thick strips, then into 2 inch long pieces. Add to the marinade and leave to marinate for 6-8 hours, preferably overnight.
Peel and halve the remaining onions. Peel mango; cut flesh into 1 inch thick slices from the stone and dice. Peel pineapple, remove stalk, cut flesh into 1 inch thick slices and also dice.
Remove meat from the marinade. Put it on 8 skewers alternating with onions, mango and pineapple cubes. Grill on a hot grill for 12-15 minutes, turning several times in between.
