Veal and Courgette Kebabs
- For the saltimbocca kebabs
thin Veal cutlets
- 4 slices
- 2 handfuls
- 3 tablespoons
Oil (for the skewers)
For the saltimbocca kebabs:
Put the veal cutlets between two pieces of plastic wrap and pound lightly to flatten.
Lay the prosciutto on top of the cutlets and cut each cutlet lengthwise into three strips. Thread a cutlet strip with 2 sage leaves in a wave shape onto each skewer.
Rinse the lemon under hot water and rub dry. Slice in half. Squeeze the juice out of one half. Cut the other half into pieces.
Heat the broiler or grill.
Combine the lemon juice, a little salt and pepper, sugar and 3 tbsp of the olive oil to make a salad dressing.
Brush the skewers and the lemon pieces with some of the oil. Broil the meat 1-2 minutes per side (the meat should be slightly pink inside). Grill the lemon pieces briefly until they start to colour.
Season the meat with salt and pepper and drizzle with the rest of the olive oil. Toss the arugula with the salad dressing and serve with the lemon pieces and kebabs.
For the zucchini kebabs:
Slice the zucchini lengthwise into very narrow slices. Blanch in salted boiling water for 1 minute. Drain. Refresh in cold water and drain well.
Cut the cheese into 12 cubes. Cut the tomatoes in half. Thread 1 zucchini slice in a wave shape with one olive, 1 tomato half and 1 cheese cube onto each skewer. Thread half a bay leaf at each end to secure.
Rinse the parsley and shake dry. Remove the leaves from the stem. Puree with the ouzo, olive oil and a little salt and pepper to make a marinade.
Baste the zucchini kebabs with a little of the marinade. Grill on all sides for a total of approximately 4 minutes.
Arrange on a platter and drizzle the remaining marinade over the top.