Veal Kebabs with Onion Sauce
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Broil for 15 to 18 minutes INGREDIENTS 1/4 cup fresh orange juice 1 teaspoon grated orange zest, orange part of rind only 1/8 teaspoon red pepper flakes 1 pound trimmed, boneless veal shoulder OR loin, cut into 12 cubes ONION SAUCE 6 green onions, chopped, both white and green parts 1 large white onion, chopped 1 cup chicken broth, refrigerated and defatted 1 tablespoon orange juice 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup milk Nonstick vegetable cooking spray 1 sweet red pepper, cored, seeded, and cut into 8 squares 1 large zucchini, cut diagonally into 8 slices, 1/2-inch thick 4 medium-size whole mushrooms with stems Cooked rice, optional Combine the 1/4 cup of orange juice with the orange zest and the red pepper flakes in a large bowl. Add the veal cubes and stir to coat them well. Cover the bowl and refrigerate the veal for 24 hours, stirring once. PREPARE THE ONION SAUCE - Combine the green onion, white onion and broth in a small saucepan. Bring the mixture to boiling. Cover the saucepan tightly, lower the heat and simmer for 20 minutes, or until the vegetaables are very soft. Stir in the 1 tablespoon of orange juice, the thyme, salt and black pepper. When the onion mixture is cool enough to handle, place it in the container of an electric blender or food processor. Cover and whirl until the mixture is a smooth purée. Stir in the milk. Transfer the sauce to a small, covered container and refrigerate the sauce until the next day. TO COOK THE KEBABS - Preheat the broiler. Spray the rack of the broiler pan with nonstick vegetable cooking spray. Thread 3 veal cubes onto each of 4 medium-size skewers, alternating them with 2 red pepper squares and 2 zucchini slices. Thread a whole mushroom at the end of each skewer. Brush the vegetables and veal with the orange juice marinade. Broil the kebabs 5-inches from the heat source for 10 minutes. Turn over the kebabs and brush them again with the marinade. Broil for 5 to 8 minutes more, or until the veal is no longer pink. Meanwhile, reheat the Onion Sauce in a small saucepan. Serve the kebabs with the sauce and, if you wish, with rice. Makes 4 servings NUTRIENT VALUE PER SERVING - 249 calories, 31 g protein, 9 g fat, 11 g carbohydrate, 474 mg sodium, 140 mg cholesterol