Serves 5

500 g Boneless veal

500 g boneless veal, cut into 4-cm cubes; 500 g lean boneless pork, cut into 4-cm cubes; 1 teaspoon coarse salt; freshly ground black pepper to taste; 2 tablespoons oil; 2 medium onions, thinly sliced; small bayleaves, broken in half; 6 small tomatoes, halved; 2 tablespoons finely chopped onions. Serves 4 - 6. Sprinkle veal and pork cubes with salt and pepper, mix well with oil and sliced onions. Cover and leave in the refrigerator for at least 3 hours, stirring occasionally. Remove cubes and reserve marinade. Arrange veal, pork and tomato alternately on skewers with half a bayleaf separating each pair. Cook under a preheated grill 13 cm - 15 cm from the heat, or on braai for 10 minutes on each side or until the meat is no longer pink inside when cut. Baste the kebabs with the marinade during cooking. Either remove from skewers before serving. or serve as they are, accompanied by the finely chopped raw onions.
Comment	Souvlakia
Entered	2019-02-03
Updated	2020-12-22

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19