Kabobs
Kabobs
This meat dish is easy to make and is great for cooking out on in.
Country: Italy Century: 16th
- 1 lb Beef
- 1/2 lb Veal
- 1 qt Beef Stock
- 1/4 cup Red wine vinegar
- 1 tsp Salt
- 1 tsp Pepper
- Skewers
Mix vinegar, salt and Pepper. Cut meat into small cubes and rub with vinegar. Slide meat onto skewers. Sear the meat on the grill then finish cooking the meat in the beef broth.
Original Recipe Sources
Source [Opera dell'arte del cucinare , Bartolomeo Scappi]; Kabobs of veal roasted on the spit, and then stewed, served with their juice above or three ounces each.