Recipe courtesy of Padma Lakshmi
Print
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
6 servings

Ingredients

  • 2 pounds ground veal
  • 1/4 cup minced fresh parsley
  • 3 tablespoons bread crumbs
  • 2 large eggs, beaten lightly
  • 2 teaspoons finely minced garlic
  • 2 teaspoons minced ginger root
  • 2 teaspoons ground coriander
  • 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon herbes de Provence
  • 1/2 teaspoon lemon pepper seasoning
  • 1 lemon, juiced, or to taste
  • Salt
  • Assorted vegetables, such as green or red bell pepper, cherry tomatoes, zucchini, and onion, all cubed except tomatoes, for the kabobs, as desired
  • Vegetable oil

Directions

Preheat the oven to 400 degrees F.

In a bowl combine the veal, parsley, bread crumbs, eggs, garlic, gingerroot, coriander, oregano, herbes de Provence, lemon pepper, lemon juice, and salt. With dampened hands, form the mixture into meatballs, each about 2 inches in diameter.

Arrange 4 meatballs interspersed with vegetables of choice, except tomatoes, on six long skewers and place in a baking pan. Brush kabobs with vegetable oil.

Bake the kabobs for 20 minutes, or until juices run clear. If desired, add cherry tomatoes and place under a preheated broiler about 3 to 4 inches from the heat for 2 to 3 minutes, turning, until golden brown.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Steak Kabobs

Recipe courtesy of Joseph Simmons

Lamb Kabobs

Recipe courtesy of Michael Symon

Lamb Kabobs

Recipe courtesy of Bobby Deen

Swordfish Kabobs

Recipe courtesy of Michael Symon

Teriyaki Kabobs

Recipe courtesy of Billy Wong

Kofta Kabobs

Recipe courtesy of Rafih Benjelloun

Halloumi Kabobs

Recipe courtesy of Nighttown

On TV

So Much Pretty Food Here