Grilled roast veal with zucchini skewers
This grilled roast veal with zucchini skewers is the perfect dinner for a warm summer evening. After cooking on the electric grill, it is sprinkled with herbs such as thyme, lavender and rosemary. This gives the meat its special flavor. The zucchinis add the finishing touch. Bon appétit!
Cooking time 50 minutes
Ingredients
Ingredients for 4 portions
FOR THE BOARD
- 1 veal shank, approx. 800 g each
- 8 sprigs rosemary, lavender & thyme
- Thyme
- Salt from the mill
- Freshly ground pepper
FOR THE SKEWERS
- 1 yellow zucchini
- 1 green zucchini
- 2 tbsp honey
- 1 msp. paprika powder
- 50 ml olive oil
- 8-12 soaked wooden skewers
EXTRAS
- Vegetable oil for greasing
- the grill grate
Preparation
- Preheat the grill to 500 °C with the lid open.
- Season the boiled beef with salt. Pluck the herbs and chop finely.
- Grill the meat on the BoostZone for 2-3 minutes on each side. Close the lid, reduce the heat to 140 °C and continue grilling for 15-18 minutes. Insert the core temperature probe and set the desired target temperature (optimum core temperature approx. 54-56 °C). Then leave to rest for a further 10 minutes without heat and sprinkle with the herbs.
- Clean the zucchinis, halve lengthwise and cut into finger-thick pieces. Skewer the zucchinis lengthways, season with salt, pepper and paprika powder and drizzle with honey and oil.
- Grill the skewers with the lid closed for 6-8 minutes.
- To serve, cut the roast into slices and serve together with the skewers.
