Barbecue 13. March 2025

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!

Preparation 50 minutes

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.